Turmeric Winter Squash Risotto

Ayurvedic cooking is all about using seasonal ingredients to help balance the qualities of the seasonal dosha. During the winter, Vata dosha is present, and a great way to balance the frigid temperature is with hearty grounding meals.

• 

• 

• 

• 

• 

• 

• 

• 

I absolutely LOVE winter squash! When the weather gets cold I rarely come home from the grocery store without one of the many varieties. Winter squash takes all summer to grow, absorbing the sun’s energy, so when you cook with a beautiful ripe squash, it’s like getting a taste of the warm summer sun!

Turmeric is an Ayurvedic super spice, in fact some call it “The Spice of Life.” It is a powerful anti-inflammatory and antioxidant, which can be beneficial in the winter, when your joints are a little drier and you are more susceptible to colds.

My Turmeric Winter Squash Risotto is the perfect winter meal. The turmeric is great for all doshas types, and the winter squash help us to feel grounded during the Vata season. I like to make a big batch and eat it throughout the week as a meal itself, or a lovely side dish. I hope you enjoy it!

---

Ingredients

• 1 butternut or acorn squash (either work great, it’s just a matter of which you find!)

• ½ - ¾ cup Arborio rice (this is the traditional rice used for risotto, I wouldn’t substitute)

• 1 tbsp turmeric

• ½ yellow onion, chopped

• 3 - 4 cups of vegetable stock

• Olive oil

• Salt & pepper

Instructions

1. Cut squash in half, clean out seeds, brush with olive oil and sprinkle with salt and pepper

2. Roast squash flesh facing up; it’s done when you can puncture it easily with a fork

   1. Oven: 425 degrees, 30-40 minutes (best for flavor)

   2. Instantpot: 10 pressure cook with about 1 cup of water; natural release for about 15 minutes (saves so much time, but the roasted flavor is not as strong)

3. Let squash cool, peel away the skin and cut into cubes

4. In a large skillet, using high heat, sauté onion and olive oil until onion is soft

5. Add in Arborio rice and saute for about 3 minutes (this helps the flavor to develop)

6. Add in winter squash and saute all together for about 3 minutes

7. Add in 2 cups of stock, lower to medium heat and stir

   1. The rice will begin to absorb the stock, as this happens continue to add more stock, tasting the rice for texture (you may like it more al dente or soft)

   2. It takes about 20 -30 minutes for the rice to absorb all the stock, so continue checking and stirring

8. Using a fork, smash some of the winter squash cubes, which helps to make the risotto a little thicker and creamier and the squash flavor stronger

9. Stir in turmeric- notice the beautiful golden color! Also add in additional salt and pepper to taste

10. When rice has reached preferred texture, turn off heat and let sit for about 5 minutes before serving

11. Enjoy!

**To reheat: Add Turmeric Winter Squash Risotto to a saucepan, add a little stock and stir, it will bring the rice back to life!