Hokkaido pomegranate risotto

Ingredients

• 1 - hokkaido squash
• 1 cup - arborio rice
• 3 cloves of garlic
• 3 tbsp - olive oil
• 1/4 cup - chives
• 1 - onion, medium size
• 40 grams - parmigiano reggiano
• 1/4 cup - pomegranate seeds + to garnish
• 400 ml - water
• 20 g - parmesan cheese
• salt and pepper to taste

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Preparation

• 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.