Sweet Pumpkin Risotto
HB-16034 · Hand-built original · Korean
A creamy risotto where soaked rice cooks in sweet pumpkin puree and chicken stock, with cubes of pumpkin folded through and parmesan to finish.
KoreanMain courseGluten-freeEgg-free
Main ingredient: sweet pumpkin
Pairs well with: green salad, kimchi, grilled chicken
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1/2 sweet pumpkin (danhobak)
- 1/2 onion
- 1 paper cup soaked rice
- 1 1/2 paper cups water
- 1 chicken stock cube
- 1 tablespoon parmesan cheese powder
- salt, a little
- black pepper, a little
- 2 tablespoons butter
Method
- Microwave one quarter of the sweet pumpkin wrapped until fully tender, and cut the remaining quarter into small cubes for the risotto.
- Blend the microwaved pumpkin flesh with 1 paper cup of the water until it becomes a smooth orange puree.
- Chop the half onion coarsely so it melts into the rice without disappearing entirely.
- Melt the butter in a wide pan and cook the onion in it until the pieces turn translucent at the edges.
- Add the raw pumpkin cubes to the buttery onion and stir-fry until their surfaces start to soften.
- Tip in the soaked rice and keep stirring until the grains look glossy and are partly cooked around the edges.
- Pour in the pumpkin puree, the remaining 1/2 paper cup water and the crumbled chicken stock cube, then let the risotto bubble gently until the rice is tender.
- Stir the parmesan cheese powder through the finished risotto and season the bowl with salt and black pepper.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).