Hokkaido pomegranate risotto

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


  • 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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