Hokkaido Pomegranate Risotto

Main Dish
4 servings
20 min
25 min
Very Easy




  • 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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