- 3 shallots
- 1 clove garlic
- 1 hokkaido pumpkin
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).
- 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.
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.
- 30 g Parmesan
- 40 g butter
- 1 tsp sugar
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.
- 1 hokkaido pumpkin to serve
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.