Hokkaido pomegranate risotto
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Ingredients
4
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Preparation
Preparation20 min
Cook time25 min
- Cut the top of the hokkaido squash horizontally, scoop out the seeds and then scrape off the flesh from the squash.
- Heat oil in a pan, add the garlic, onions and the rice and saute for a couple of minutes, stirring continously, on high flame.
- Add salt, pepper and the finely chopped hokkaido squash and mix well. Reduce the heat to low and keep adding water little by little, as it is absorbed.
- When the rice is cooked, add the chives, the parmesan and the pomegranate seeds, and mix well.
- Spoon the risotto into the hokkaido shell and garnish it with pomegranate seeds, chives and parmesan crisps and serve hot.
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