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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Something new for pumpkins. From Ingredients:
1 firm japanese pumpkin |
3 teaspoons virgin olive oil |
1 medium white onion, diced |
1 clove garlic, minced or pressed |
2 cups arborio rice |
1 cup dry white wine |
6 -7 cups vegetable stock, well heated |
4 teaspoons unsalted butter |
1/2 cup grated parmesan cheese |
1 teaspoon italian parsley, finely chopped |
1 teaspoon fresh thyme, finely chopped |
2 shallots, minced |
Directions:
1. Preheat oven to 450° F.
2. Carefully cut the kabocha in half and remove the seeds with a spoon.
3. Season each half with salt and pepper before placing in the oven.
4. Roast for 30-45 minutes on a baking sheet.
5. When cooled, scoop out flesh and reserve.
6. Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
7. Saute the onion to soften (2-3 minutes).
8. Add the Arborio rice and coat well with the oil while stirring.
9. Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
10. Cook, stirring constantly, for 15-20 minutes or until the risotto is al dente.
11. When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
12. The risotto should be smooth and shiny.
13. IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.
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