Creamy Ayurvedic Pumpkin Risotto

This creamy Ayurvedic pumpkin risotto is your permission slip to slow down and exhale at the end of a long day.
Soft, spiced, and deeply grounding, it wraps your nervous system in a warm hug while actually supporting digestion instead of leaving you bloated and wired.

Pumpkin, cumin, ginger, and ghee come together in a simple one-pot ritual that feels luxurious without trying too hard—exactly how nourishment should be. Serve it in big bowls, scatter parsley on top, and let dinner be the most honest, holy moment of your day.

Which pumpkin?

You want sweet, dense, non-watery pumpkins. The ones that hold themselves with dignity.

Best options:

• Kabocha – Ultra creamy, naturally sweet, almost chestnut-like. Gives you that lush, velvety, “how is this dairy-free?” texture.

• Red Kuri / Hokkaido – Soft, sweet, roasts beautifully, blends into the risotto like a dream.

• Sugar Pumpkin / Pie Pumpkin – Small, sweet, made for cooking. Reliable, gentle, not stringy.

• Butternut squash – Not a pumpkin, but it works beautifully. Creamy, sweet, easy to find.

Avoid (for this recipe):

• Giant Halloween carving pumpkins – too watery, bland, sad. You’ll chase flavour and overwork your spices.

Ayurvedic note: These varieties are naturally sweet, grounding, Vata- and Pitta-friendly, comforting without spiking blood sugar like nonsense carbs when you pair them with fat + spice.

Which rice?

This is a risotto, so we’re playing with starch to create creaminess—without cream.

Ideal: short-grain, starchy rice

• Arborio – Classic. Plump, releases enough starch, slightly al dente core. Great for everyday.

• Carnaroli – The sexy cousin. More resistant to overcooking, ultra-creamy finish.

• Vialone Nano – Delicate, silky, slightly looser risotto. Beautiful if you find it.

These work because:

• They absorb broth slowly.

• They release starch → that natural creaminess your nervous system loves.

If you swap:

• Basmati – More sattvic, lighter, less sticky. You’ll get a beautiful pilaf-style pumpkin rice, not true risotto. Great if someone is very Kapha or super-sensitive digestive-wise.

• Short-grain brown rice – More fiber, slower cook, chewier. Soak it first. Feels more rustic, less indulgent. Think “healing bowl,” not silky risotto.

So:
If you want luxurious, date-night, holy-bowl energy → go Carnaroli/Arborio + Kabocha/Red Kuri.
If you want lighter, everyday, post-cleanse vibes → Basmati + Butternut or Sugar Pumpkin, and call it Ayurvedic pumpkin rice, not risotto.