Hokkaido pumpkin risotto
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 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 |
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
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
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
Now add pumpkin cubes and saute until slightly softened.
Step 4
Deglaze with white wine and continue simmering.
50 ml white wine
Step 5
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
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
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