Hokkaido pumpkin risotto

Based on 97 ratings

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g risotto rice (e.g. Arborio rice)
600 ml vegetable stock
hokkaido pumpkin
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
hokkaido pumpkin to serve
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1037
Protein
42 g
Fat
44 g
Carb
125 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).
    • shallots
    • 1 clove garlic
    • 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.
    • 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.