The Sol Journal

Pumpkin Bone Broth Risotto

recipes

Pumpkin Bone Broth Risotto

20 September, 2023

An Italian take on the Ayurvedic favourite, Kitchari 🧡 This Pumpkin Bone Broth Risotto is our go-to for a warming weekend meal or for winter meal preps.

TIME: 30 minutes
SERVES: 4

Drawing inspiration from Ayurveda, this Risotto embodies an Italian version of Kitchari (a Sol Cleanse favourite)  with its comforting texture and a one-pot wonderness. Our nourishing Pumpkin Bone Broth Risotto is infused with lemon and nutmeg for a warming and gut-healing delight. Substituting leeks for onions adds a gentle, sweet flavour, while a pinch of nutmeg brings cosy winter spice. Lemon juice replaces white wine, adding a vibrant brightness to the dish. Top it off with crispy ghee-fried sage, goat cheese, and toasted pumpkin seeds for a crunchy and fun touch.

 

Pumpkin Bone Broth Risotto Ingredients

2 tablespoons organic butter, ghee or olive oil
1 leek
1 roasted pumpkin pureed to make 1 ½ cups of puree
2 cloves garlic, chopped
1 lemon, zest and juice
1 cup arborio rice
4 - 4.5 cups vegetable or bone broth
  ½ teaspoon ground nutmeg
Salt and pepper to taste

Optional toppings: Goats cheese, ghee crispy sage and roasted pumpkin seeds

 

Method

  1. Preheat the oven to 180°C. Place the pumpkin face down on a large baking tray and bake for 30-45 minutes until tender. Let it cool completely, then scrape the flesh from the skin using a spoon.
  2. Puree the pumpkin in a blender or food processor until smooth. Store the puree in a sealed jar in the fridge until ready to use.
  3. In a medium saucepan, heat the bone broth or vegetable stock on low heat. Whisk in the pumpkin puree until smooth and keep it warm on low heat while you make the risotto.
  4. In another medium saucepan, melt 2-3 tbsp ghee, organic butter, or olive oil over medium heat. Add the leeks and garlic, stirring to coat them in the oil. Sprinkle two hearty pinches of salt on top. Cook for 2-3 minutes until translucent, then add the nutmeg.
  5. Stir in the rice and toast it for 2-3 minutes without liquid until the edges become translucent.
  6. To deglaze the rice, mix ½ cup of the bone broth mixture and 3 tbsp fresh lemon juice. Pour it around the edges of the pan and simmer for 3-5 minutes until most of the liquid has evaporated or been absorbed by the rice.
  7. Start by adding ½ a cup of the warm pumpkin broth over the rice. Reduce the heat to medium-low and stir the mixture frequently to ensure even cooking of the rice. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth. Repeat this process with the remaining broth.
  8. It may take 20-25 minutes in total to cook. The rice should be creamy with a slightly al dente texture when finished.
  9. Once fully cooked, turn off the heat and season with salt and pepper to taste. Serve hot, garnished with the optional toppings.