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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Risotto with Hokkaido pumpkin, paprika baked pumpkin seeds, saffron, chili flakes, and deep fried sage leaves

Risotto with Hokkaido pumpkin, paprika baked pumpkin seeds, saffron, chili flakes, and deep fried sage leaves

What you need:

  • 400 g risotto rice

  • 1 l of vegetable broth

  • 50 g of butter

  • 100 g of Parmesan cheese

  • olive oil

  • 1 onion

  • 1 clove garlic

  • 1 pumpkin

  • smoked paprika

  • sage leaves

  • saffron

  • chili flakes

  • 4 dl white wine

  • salt and pepper

Method:

  • Cut the pumpkin into 1x1 cm dices

  • Keep the pumpkin seeds.

  • Clean the seeds in cold water

  • Mix the seeds with olive oil, paprika, salt and pepper

  • Place the seeds on a sheet of baking paper

  • Bake for 45 min at 180 degrees

  • Set aside

Next:

  • In a small pan, heat up some neutral oil to max. 180 degrees ( i.e. sunflower oil)

  • Deep fry the sage leaves for 5 sec.

  • Place the leaves on kitchen paper and set aside

Next:

  • Heat up a large wok pan or skillet to medium temp.

  • Saute finely chopped onion and garlic in some olive oil

  • Add the risotto rice

  • Add white wine after 2 min.

  • Let the white wine soak into the rice for 4 min.

  • Add the pumpkin dices

  • Add 1 tsp. chili flakes and a little saffron

  • Add little after little the broth under careful stirring

  • Keep that going until the rice still has a bit of bite. (approx. 20 min.)

  • Take away the wok pan from heat

  • Add butter and parmesan cheese and stir carefully

  • Season with salt and pepper

  • Serve the risotto on large warm plates with a topping of baked seeds, slices of Parmesan cheese and the sage leaves.

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