Hokkaido pumpkin risotto

Hokkaido-pumpkin-risotto-7
This creamy risotto is my absolute favorite recipe – served best with fresh Parmesan.

 

Difficulty: Medium

Time: 45 min. preparation time, 0 min. baking time

Nutrition: Calories ca 1037 / Protein 42g / Carbohydr. 125g / Fat 44g

Ingredients (2 servings)

200 grisotto rice (e.g. Arborio rice)
600 mlvegetable stock
1hokkaido pumpkin
3shallots
1 clovegarlic
50 mlwhite wine
30 gParmesan (grated)
40 gbutter (cubed)
1 tspsugar
vegetable oil for frying
salt
pepper
1hokkaido pumpkin to serve

Utensils

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

Wine Tip

Chasselas, Switzerland
With its mild acidity and slight nutty aroma, this wine harmonizes well with the hokkaido pumpkin. Enjoy this slightly sparkling wine at a temperature between 9 – 12°C/50°F.

Step 1

Hokkaido pumpkin risotto

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).

cutting board, knife

3 shallots / 1 clove garlic / 1 hokkaido pumpkin

Step 2

Hokkaido pumpkin risotto

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

large frying pan with lid, cooking spoon

200 g risotto rice / vegetable oil for frying

Step 3

Hokkaido pumpkin risotto

Now add pumpkin cubes and saute until slightly softened.

Step 4

Hokkaido pumpkin risotto

Deglaze with white wine and continue simmering.

50 ml white wine

Step 5

Hokkaido pumpkin risotto

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

Step 6

Hokkaido pumpkin risotto

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

Step 7

Hokkaido pumpkin risotto

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.

cutting board, knife

1 hokkaido pumpkin to serve