Pumpkin and brown rice risotto
This nourishing Ayurvedic version of a Pumpkin brown rice risotto is suitable for all dosha types and brings balance and warmth to your fall season.
- 1 cup brown basmati rice, soaked for 2 hours
- 1 small pumpkin, peeled, seeded, and diced
- 1 small sweet potato, peeled and diced
- 1-inch piece of fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 4-5 curry leaves (optional)
- 1 small handful fresh cilantro, chopped
- 4-5 cups water (adjust for desired consistency)
- 2 tbsp ghee or coconut oil
- 1/2 cup coconut milk
- Salt to taste
- Freshly ground black pepper to taste
- 1 lemon, juiced
- Drain and rinse the soaked brown rice. Set aside.
- In a large pot, heat ghee or coconut oil over medium heat. Add cumin seeds, mustard seeds, fennel seeds, and curry leaves. Allow them to splutter.
- Add grated ginger, coriander powder, and turmeric powder. Sauté for a minute until aromatic.
- Add the diced pumpkin and sweet potato. Stir well to coat with the spices.
- Add the soaked and rinsed brown rice. Stir to combine with the vegetables and spices.
- Pour in water and bring it to a boil. Reduce heat, cover, and let it simmer for about 30-40 minutes, or until the rice and vegetables are tender. Stir occasionally.
- Once the rice and vegetables are cooked, stir in the coconut milk and let it simmer for an additional 5 minutes.
- Season with salt and freshly ground black pepper to taste.
- Just before serving, stir in the fresh cilantro and lemon juice for a burst of freshness.
Serve the Pumpkin and Brown Rice Risotto warm. You can garnish it with additional fresh cilantro or a sprinkle of toasted pumpkin seeds (optional).