PUMPKIN RISOTTO

4 servings, 35 minutes

INGREDIENTS

• 1 cup arborio rice, rinsed

• 4 cups veggie broth or bone broth

• 1 tbsp fennel seeds

• 3 tbsp coconut oil or ghee

• 1/4 tsp asafoetida powder

• 3 whole thyme sprigs

• 1 cup pumpkin puree

• 1/3 cup sunflower seeds

• 1/3 cup raisins

• 2 tbsp basil

• 2 tbsp fresh thyme leaves

• Salt & pepper to taste

• Lime juice for topping

• Freshly steamed & chopped kale for serving

• Olive oil drizzle for serving (optional)

DIRECTIONS

1. Add broth to a medium pot and allow it to simmer on low heat.

2. In a separate large pot over medium heat, add 2 tbsp coconut oil or ghee. Add fennel seeds, thyme sprigs, and asafoetida. Heat for 2 mins.

3. Add rice, saute for 2 mins. Add heated broth 1 cup at a time, stirring frequently, and adding another cup once the liquid is absorbed. Add the pumpkin puree with the last cup of broth.

4. Remove the thyme sprigs and allow to continue to simmer for another 5 minutes.

5. In a separate pan, over medium heat, add the remaining 1 tbsp ghee/ coconut oil. Add the sunflower seeds and raisins. Heat until the raisins are plump and sunflower seeds are browned.

6. Turn off the heat and add the fresh thyme & basil leaves, sauté in the hot pan for just 30 seconds and then transfer to a serving container.

7. Serve risotto with topping, lime juice, steamed kale, and optional olive oil drizzle.

#fall #winter #vata #pitta #lunch #dinner #italian

Notes

• If kapha, use soaked hulled barley (with a spritz of lemon juice in the soaking water, soaked for 2 hours) instead of arborio rice and use 2 tbsp ghee rather than 3 tbsp (the less fat, the better for you).

• Serve with a steamed green on the side - kale would be great!

• Option to top with fresh paneer, cooked tofu, or sprouted mung beans (steamed or unsteamed) for an extra protein kick.