Creamy Hokkaido pumpkin risotto
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ingrediencie
1 pcs hokkaido squash 2 pcs onion (I use red or shallot), one for puree and the other for the base under the rice 500 g arborio rice (I use round grain rice, which I soak in water for at least half an hour beforehand – then it cooks shorter) 150 ml white wine 250 ml whipped cream 100 g processed cheese to taste oregano, black pepper, basil, red pepper, vegeta, bay leaf 500 ml broth or water, according to taste and consistency 50 g parmesan 50 g butter
progress
Recipe suitable for autumn, when we have home-grown hokkaido and don’t know what to do with it 🙂
1.
Split the pan in two. Cut one part into larger cubes – that’s the one that will cook. Cut the other part of the pumpkin into tiny cubes and fry them until crispy and set aside.
2.
Cut the onion and fry in a little oil. When the onion is done, add the pumpkin, which we fry for a while. Then add water, season to taste, add the bay leaf and let it cook until the pumpkin is soft. Then blend the cooked pumpkin into a “soup”
3.
In a wok fry finely chopped onion. When the onions are almost done, add the finely chopped garlic. Add the arborio rice, or pre-soaked round grain rice, and fry for a while. After a while, add the wine and let it evaporate.
4.
gradually add the diluted blended pumpkin. Cook until the rice is soft and maintains a thinner consistency. Season with salt and pepper to taste.
5.
When the rice is done, add the processed cheese (not necessary) and allow it to melt. Pour in the cream and let it boil. When the risotto is ready, add some of the grated Parmesan cheese and the butter, stirring to melt.
6.
Stir some of the sautéed pumpkin into the risotto and serve.
7.
Place the risotto on plates, sprinkle with grated Parmesan cheese and fried pumpkin.