Makes 6 side servings
1 C. (180 g) arborio rice
4 C. (1 L) vegetable stock
1 T. (15 ml) olive oil
2 cloves garlic
1 inch piece of fresh ginger root (10 g)
1 t. (2 g) garam masala
1/2 C. (125 ml) marsala wine
1-3 t. (2-5 g) smoked sea salt
15 oz. (425 g) pumpkin puree or 1 small pie pumpkin (350-450 g)
If you are using a fresh pumpkin, you’ll need to bake it the day before. Wash the outside and cut carefully around the stem to remove it. Slice it in half and remove the seeds (I use a grapefruit spoon to scrape them out). Spray the cut sides with oil spray and put them cut side down on a parchment-covered baking sheet. Bake for 30-40 minutes at 350F/160C/gas mark 4 until tender when pierced with a fork. Let cool. Peel and cut into chunks, then puree in a blender with enough water to blend. You can leave some chunks in it. You can make spicy roasted pumpkin seeds using this recipe. Compost the skin and stem.
Rinse and drain the rice three times. In a separate pan, heat the vegetable stock.
Peel and mince the shallot, the garlic, and the ginger.
Heat the oil in a large sauté pan and add the shallot. Fry for 3 minutes, then add the ginger, garam masala, and the garlic and fry one minute more. Add the marsala wine to deglaze the pan, and cook until most of the wine is gone.
Add the rice and stir until any liquid evaporates.
Ladle in about a cup (250 ml) of hot stock at a time, mixing in thoroughly. Wait until all the liquid is absorbed before adding more. It should take 7-8 minutes to absorb a cup of liquid. If it is taking a lot longer, turn up the heat a little. If it is taking much less time, turn down the heat a little.
After about 30 minutes, when you have about a cup of stock left to add, add in the pumpkin, 1 t. of the salt, and the rest of the stock. Continue cooking on low until the rice is tender. It should still have a loose texture.
Taste and add additional salt as needed, up to 3 teaspoons (5 g) total.
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Love this stuff!