Claire Ragozzino’s Pumpkin Risotto with Crispy Sage

This gorgeous pumpkin risotto is perfect for fall and for an added bonus, it follows Ayurvedic philosophy! Ayurvedic cooking is based on the principles of doshas, food as medicine, and seasonal eating. Although ancient in its wisdom, there are many people bringing it beautifully into the modern world like the authors behind this well-balanced but contemporary recipe, Claire Ragozzino and Julie Bernier!

Ayurvedic cooking is something that we’ve dabbled in over the years in varying degrees and still regularly return to its core tenets. In our opinion, it’s a great knowledge base to have in your arsenal and provides great flexibility in the kitchen. Once you’ve got the basics down, you can cook intuitively, adapt your favorite recipes to have more of an Ayurvedic spin, or use traditional dishes to help heal any of your own health issues from digestion to stress.

If you’re looking to learn more, make sure to Clare and Julie’s Ayurvedic Kitchen Foundations Cooking Course! In the meantime, make this seasonal crowd pleaser and enjoy a nourishing but flavorsome risotto.

Pumpkin Risotto Ingredients:

• 4 cups organic vegetable stock
• 1⅔ cup organic pumpkin puree (you’ll need 1 small organic sugar pumpkin, kabocha, or butternut squash)
• 2-3 tbsp organic ghee or cold-pressed, organic olive oil
• 1 small organic leek, trimmed, quartered, and sliced thinly
• 2 pinches pink salt
• 2 pinches organic nutmeg powder
• 1 cup organic arborio rice, rinsed
• ⅓ cup filtered hot water + 3 tbsp organic lemon juice
• ¼ tsp fresh cracked black pepper
• Optional: 1 oz fresh organic goat cheese crumbled on top

Pumpkin Risotto Assembly:

1. To make the pumpkin puree, preheat the oven to 400°F. Cut the stem off, slice in half vertically, and scoop out the seeds. Place face down on a large baking pan. Pour 1 inch of water into the pan and cover with foil or parchment paper.
2. Place in the oven and bake for 30-45 minutes, or until the flesh of the pumpkin is tender. Remove from the oven, allow to cool fully. Scrape the flesh from the skin using a spoon.
3. Place in a blender or food processor, and puree until smooth. Store in a sealed jar in the fridge until ready to use.
4. To make the risotto, heat the vegetable stock on low heat in a medium saucepan. Whisk in the pumpkin puree until smooth. Keep warming on low heat, you’ll want the broth hot as you incorporate it into the risotto.
5. In a separate medium saucepan, add 2-3 tbsp ghee or olive oil. Melt on medium heat.
6. Add the leeks and stir to coat in the oil. Sprinkle two hearty pinches of salt on top. Cook for 2-3 minutes, until translucent. Add the nutmeg.
7. Stir in the rice and allow 2-3 minutes to toast the rice without liquid, until the edges become translucent.
8. To deglaze the rice, mix ⅓ cup hot water and 3 tbsp fresh lemon juice. Pour around the edges of the pan and simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.
9. Start by adding 3/4 cup (180 ml) of the warm pumpkin broth over the rice. Reduce the heat to medium-low and stir the mixture frequently, to ensure all grains of rice are cooked evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth.
10. Repeat this process with the remaining broth. Begin to taste the risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The rice will be creamy but have a slightly al dente texture once finished.
11. Once fully cooked, turn the heat off and season with salt and pepper to taste. Serve hot, garnished with crispy sage and goat cheese, if using.

Crispy Sage Ingredients:

• 8-10 fresh organic sage leaves
• 2-3 tbsp organic ghee or cold-pressed, organic olive oil
• Pinch pink salt

Crispy Sage Assembly:

1. Heat a small skillet on high heat. Add the ghee or olive oil.
2. Heat until oil is simmering, then add sage leaves in a single layer across the pan.
3. Heat for about 30 seconds on each side until they crisp up.
4. Remove from the pan when done and place them on a plate lined with a paper towel to absorb the oil. Sprinkle immediately with salt to taste.

*Recipe Yield: 2-4 servings

Claire Ragozzino is a certified yoga instructor and Ayurvedic practitioner with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site, Vidya Living, and also writes and photographs for online and print publications surrounding topics of food, culture, and our relationship to nature. Her first book, Living Ayurveda, offers a comprehensive Ayurvedic cookbook and lifestyle guide. Claire works with clients around the globe and leads immersive workshops and retreats.