Creamy Pumpkin Faux-sotto

By asally04

PER SERVING (1/4th of recipe, about 1 1/4 cups): 222 calories, 2.75g fat, 464mg sodium, 41.5g carbs, 5.25g fiber, 6g sugars, 8g protein

This is like the fiber-infused love child of cheesy risotto and a big orange pumpkin. And each serving is HUGE!

Ingredients

• 2 cups finely chopped cauliflower
• 1 1/2 cups fat-free chicken broth
• 1 cup diced onion
• 1 cup thinly sliced mushrooms
• 1 cup canned pure pumpkin
• 3/4 cup uncooked brown rice
• 1/2 cup light plain soymilk
• 1 tsp. chopped garlic
• 1/4 tsp. salt, or more to taste
• 1/8 tsp. black pepper, or more to taste
• 2 wedges The Laughing Cow Light Creamy Swiss cheese
• 4 tsp. reduced-fat Parmesan-style grated topping

Details

Servings 4

Preparation

Step 1

In a nonstick pot on the stove, combine all ingredients except cheese wedges and Parm-style topping. Stir until well mixed. Bring to a boil.

Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add cheese wedges and Parm-style topping, and stir until evenly distributed.

If you like, season to taste with additional salt and pepper. Enjoy!