Hokkaido pumpkin risotto

Step 1/7

• 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

• 200 g risotto rice
• vegetable oil (for frying)

• frying pan (large)
• 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.

Step 4/7

• 50 ml white wine

Deglaze with white wine and continue simmering.

Step 5/7

• 600 ml vegetable broth

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

• 30 g Parmesan cheese (grated)
• 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

• 1 Hokkaido pumpkin (for serving)

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!