Creamy hokkaido risotto
INGREDIENTS
- 300 g Hokkaido pumpkin
- 1 large shallot
- 4 cloves garlic
- 50 g dried cranberries
- 200 g rice
- 100 g grated Parmesan
- 600 ml stock
- 1/2 tsp salt
- freshly ground black pepper
- 1 tbsp oil
- fresh basil or coriander
METHOD
- Peel and finely chop the pumpkin.
- Place the pumpkin pieces in a pot and cover with water, ensuring the water level is just above the pumpkin pieces.
- Boil the pumpkin until soft (approximately 10 minutes, depending on the size of the pieces).
- In a separate, larger pot, sauté the finely chopped onion in hot oil.
- Add minced garlic cloves and uncooked rice, and sauté on high heat for about 2 minutes.
- Pour in the stock, add the pepper and salt, and cook the risotto uncovered on low heat for about 15 minutes.
- Blend the cooked pumpkin with an immersion blender along with the water it was boiled in.
- Stir the pumpkin purée into the almost cooked rice and cook together for another 5 minutes.
- If the risotto is not creamy enough, add more water as needed.
- Finally, stir in the Parmesan and cranberries, and sprinkle with chopped herbs before serving.