Hokkaido pumpkin risotto

Hokkaido pumpkin risotto

Based on 146 ratings

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
risotto rice (e.g. Arborio rice)
600 ml
vegetable stock
1
hokkaido pumpkin
3
shallots
1 clove
garlic
50 ml
white wine
30 g
Parmesan (grated)
40 g
butter (cubed)
1 tsp
sugar
vegetable oil for frying
salt
pepper
1
hokkaido pumpkin to serve
MetricImperial

Utensils

cutting board, knife, large frying pan with lid, cooking spoon

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-grate-cheese

How to grate cheese

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

basic-risotto

Basic risotto

Nutrition per serving

Cal1037
Fat44 g
Protein42 g
Carb125 g
  • Step 1/7

    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).
    • 3 shallots
    • 1 clove garlic
    • 1 hokkaido pumpkin
    • cutting board
    • knife

    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).

  • Step 2/7

    Sauté onion and garlic in some vegetable oil until translucent. Add risotto rice and continue to sauté.
    • 200 g risotto rice
    • vegetable oil for frying
    • large frying pan with lid
    • cooking spoon

    Sauté onion and garlic in some vegetable oil until translucent. Add risotto rice and continue to sauté.

  • Step 3/7

    Now add pumpkin cubes and saute until slightly softened.

    Now add pumpkin cubes and saute until slightly softened.

  • Step 4/7

    Deglaze with white wine and continue simmering.
    • 50 ml white wine

    Deglaze with white wine and continue simmering.

  • Step 5/7

    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.
    • 600 ml vegetable stock

    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.

  • Step 6/7

    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.
    • 30 g Parmesan
    • 40 g butter
    • 1 tsp sugar
    • salt
    • pepper

    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.

  • Step 7/7

    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.
    • 1 hokkaido pumpkin to serve
    • cutting board
    • knife

    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.

  • Enjoy your meal!

    Hokkaido pumpkin risotto

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!