Hokkaido pumpkin risotto

Hokkaido pumpkin risotto

50 ratings

Karolina, Kitchen Stories


„This creamy risotto is my absolute favorite recipe - served best with fresh Parmesan.“

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial
  • 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

Enjoy with

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.

Nutrition per serving

Cal
1037
Protein
42g
Fat
44g
Carb
125g

Step 1/7

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).
  • 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

Sauté onion and garlic in some vegetable oil until translucent. Add risotto rice and continue to sauté.
  • 200 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.

Step 3/7

Now add pumpkin cubes and saute until slightly softened.

Now add pumpkin cubes and saute until slightly softened.

Step 4/7

Deglaze with white wine and continue simmering.
  • 50 ml white wine

Deglaze with white wine and continue simmering.

Step 5/7

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

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

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 Parmesan
  • 40 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

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.
  • 1 hokkaido pumpkin to serve
  • cutting board
  • knife

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.