As temperatures drop and spirits rise, comfort foods are taking center-stage at our holiday tables. And few things are more comforting than risotto, a creamy blend of rice, stock, and seasonings that’s rich in warmth and flavor. But it’s also rich in carbs, sodium, and saturated fat, which can make it hard for your health-conscious guests to get in on the holiday feast.

Luckily, Chef David Pan’s recipe at Orange Beach Concierge includes a few simple swaps that turn this traditional comfort food into a healthier dish that’s still full of holiday flavor. Riced cauliflower, canned pumpkin, and a host of fresh seasonings combine to create a rich and creamy side that will perfectly complement your holiday spread. Add it to your party menu or serve it at your family meal to send spirits – and macronutrients – soaring!

Directions

1. Melt the butter in a large sauté pan over low heat. Add the sage, rosemary and garlic and cook for 1 minute or until fragrant.

2. Add the riced cauliflower, pumpkin, salt, and pepper and cook for 3 minutes or until the cauliflower is beginning to soften.

3. Add in the chicken broth and cook for another few minutes, or until most of the liquid has been absorbed and the cauliflower is soft.

4. Stir in Parmesan, Greek yogurt, and nutmeg.

5. Cook over low heat, stirring occasionally, until cheese is melted and the risotto is creamy, about 5 minutes.

6. Taste and season with more salt and pepper if desired. Add fresh sage and thyme as garnishment.