Risotto with hokkaido pumpkin
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ingredients
Hokkaido pumpkin 200 g arborio rice 200 ml white dry wine 100 ml vegetable stock 1 tbsp pumpkin oil nutmeg white ground pepper fresh thyme parsley butter parmesan pumpkin seeds salt
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I recommend this risotto preparation to all hokkaido lovers 1. to prepare a good risotto you need to use good quality ingredients, but everything can be substituted, e.g. instead of pumpkin you can use olive oil, etc. but what should not be confused is the rice, for risotto you need to use a good quality rice specially designed for risotto… in our country Arborio rice is available 2. wash the hokkaido pumpkin, cut it open, remove the flesh and chop it, hokkaido is not peeled, it is cooked with the skin on… of course, we remove all the ugly parts… cut about 1/3 of the hokkaido into small neat cubes, chop the rest into larger cubes 3. fry the finely chopped pumpkin in a little pumpkin (sunflower) oil, add fresh (dried) thyme, lightly salt, season with white pepper and grated nutmeg. Sauté until the pumpkin is soft but not overcooked, about 10 minutes. Boil the other part of the pumpkin, drain the water (not all of it) and blend, add vegetable (or chicken) broth to thin. 4. For the risotto: Arborio rice, dry white wine, pumpkin puree diluted with vegetable (or chicken) stock 5. Fry the dry rice in oil (Arborio rice is not overcooked), add the thyme and pour in the white wine. Stir until the wine is partially evaporated and partially absorbed into the rice and start adding the pumpkin puree a little at a time, stirring constantly…. the risotto needs to be stirred constantly as it tends to burn. Keep adding the puree until the rice is cooked, it should not be overcooked…. it takes about 30 minutes. Set the finished rice aside add a knob of butter and a handful of parmesan 6. add the roasted pumpkin, parsley and stir 7. sprinkle the plate with more pumpkin seeds and grated parmesan
