|200 g||risotto rice (e.g. Arborio rice)|
|600 ml||vegetable stock|
|50 ml||white wine|
|30 g||Parmesan (grated)|
|40 g||butter (cubed)|
|vegetable oil for frying|
|1||hokkaido pumpkin to serve|
Peel and dice shallots. Cut garlic into thin slices. Halve the pumpkin, remove the center with a spoon, and chop it finely (approx. 1cm x 1cm).
Sauté onion and garlic in some vegetable oil until translucent. Add risotto rice and continue to sauté.
Now add pumpkin cubes and saute until slightly softened.
Deglaze with white wine and continue simmering.
Gradually add vegetable stock, approx. 4 - 5 times, and continue to simmer the rice (approx. 15 min.). Keep adding stock until the bottom of the pan is free from liquid.
Remove cooked risotto rice from the stove, add Parmesan and butter and season with sugar, salt, and pepper to taste. Leave to set with closed lid for 2 min.
Optionally, you can serve the risotto in a hollowed out pumpkin. To do so, create a little base by cutting a piece of the hokkaido pumpkin from the widest side.