Risotto with Hokkaido pumpkin

rizoto z dýně hokaido

4 servings:

  • 1 kg Hokkaido pumpkin
  • 300 g Arborio rice (round grain rice)
  • 1.5 litres chicken stock
  • ¼ l white wine
  • 1 onion
  • 70 g of butter
  • 100 g Parmesan cheese
  • salt and pepper

The fry the finely chopped onion in melted butter, add pieces of peeled pumpkin Hokkaido and bake it approximately for 10 minutes. Pour rice and add white wine (for a luxurious risotto from pumpkin Hokkaido is good to use quality round grain rice, preferably Arborio rice). Let evaporate some of the wine. Gradually add some chicken broth (about six times), cook for 30 minutes. Once the rice is cooked, add the Parmesan cheese, salt and pepper to taste.