Hokkaido Risotto
Eventually the great queen of autumn has arrived in the kitchen: the pumpkin!
Many pumpkins arrived in the park as a decoration. Now that Halloween is over, many of them are brought to playschools to be carved, but workers are free to take as many as they want. Could I miss this opportunity?
I wanted to try these hokkaido pumpkins. Oh boy, what a goodness!
They are good also raw! And they’re so sweet! And come out beatifully in risotto. Here it is!
Ingredients:
(serves 2)
190 grams of rice
1/2 hokkaido pumpkin
2 potatoes
1/2 red onion
1 teaspoon of tomato paste
a knob of margarine
soy sauce
a handful of fresh parsley
Method:
Chop potatoes into cubes. Put them in the steamer and start cooking. Remove the skin to the pumpkin and cut it into cubes too. Add it to the potatoes. Add a little soy sauce. Wait for everything to be nice and soft, but not too much.
Now, sautée the onion. Add the steamed potatoes, pumpkin and rice.
Add the water gradually to the pot and wait until the rice has absorbed it before adding more.
Once the rice has reached the right consistency, remove the pan from the heat and add a knob of margarine.
Serve and garnish with fresh parsley.
Comments:
I have been eating pumpkins for two days. So good! As I said, the Tivoli Park has celebrated Halloween. It was great working with gardeners to decorate everything with plants and pumpkins, though more than once I asked myself whether it was really necessary. With all those pumpkins how many people could have been fed?
Here there are some pictures.
A kiss to everyone!
Vi ses! (See yo)
Chef: MarkoPuff from VeganBlog
Never heard about hokkaido punpkins…maybe I saw them but haven’t realized! Newxt time I’ll have a look at the super, as this risotto looks absolutely delicious. Great pics as well!
Sounds delicious! 🙂