Almost a week passed and I still have not used the pumpkin that was sitting comfortably in my pantry, until today. I am talking about a medium hokkaido pumpkin. I like this type of pumpkin because these are easy to prepare, no need to peel and you do not need much power to cut them. So let's start stirring that risotto!
1 hokkaido pumpkin
250 g risotto rice
200 ml white wine
500 ml chicken stock
50 g grated parmesan
salt, pepper, cayenne pepper
1 rosemary twig
2 tablespoon honey
Heat oven to 200°C and bake half of the pumpkin with a rosemary twig for 20-30 minutes. Slice the other half and deep fry in oil, flavour with a tablespoon honey, salt, and cayenne pepper. Puree baked pumpkin slices with a tablespoon honey. Chop onion. Heat olive oil, add onion and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer, and keep it hot.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon. Add salt and pepper. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Cook over medium heat, stirring, until the parmesan melt. Stir in pumpkin puree and diced pumpkin.
I am sending this to Holly for the Art You Eat #5 - Autumn Edition!