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🍽️ Creamy Hokkaido Pumpkin Risotto from the Air Fryer

480 kcal · 30 min · 4 servings

Ingredients

• 1 piece Hokkaido pumpkin
• 150 g risotto rice
• 1 piece onion finely chopped
• 1 piece garlic clove
• 600 ml vegetable broth
• 50 ml white wine
• 2 tbsp olive oil
• 30 g grated parmesan
• 1 tbsp butter
• salt and pepper to taste
• fresh parsley or thyme

Instructions

1. 1. Thoroughly wash the Hokkaido pumpkin under running water.
2. 2. Cut the pumpkin in half and remove the seeds.
3. 3. Cut the flesh into small, uniform cubes.
4. 4. Place the pumpkin cubes into a bowl.
5. 5. Add one tablespoon of olive oil.
6. 6. Season with salt and black pepper to taste.
7. 7. Mix everything well so the cubes are evenly coated.
8. 8. Preheat the air fryer to 180 °C.
9. 9. Place the pumpkin cubes into the air fryer basket.
10. 10. Cook the cubes at 180 °C for 15 to 20 minutes.
11. 11. Shake the basket once halfway through to ensure even cooking.
12. 12. Remove the cubes when they are soft and lightly browned.
13. 13. Finely chop one onion.
14. 14. Crush one clove of garlic.
15. 15. Heat one tablespoon of olive oil in a pot.
16. 16. Sauté the onion and garlic until translucent.
17. 17. Add risotto rice to the pot.
18. 18. Toast the rice briefly until it becomes slightly translucent.
19. 19. Deglaze the rice with white wine (optional).
20. 20. Let the alcohol evaporate while stirring.
21. 21. Add hot vegetable broth spoonful by spoonful.
22. 22. Stir constantly until the liquid is absorbed.
23. 23. Repeat the process of adding broth.
24. 24. Cook the rice for approx. 15 to 18 minutes.
25. 25. The rice should be creamy but still al dente.
26. 26. Fold the baked pumpkin cubes into the finished risotto.
27. 27. Stir in butter and Parmesan cheese.
28. 28. Season the risotto with salt and pepper to taste.
29. 29. Serve the risotto onto plates.
30. 30. Garnish with fresh herbs.
31. 31. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 480
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 64 g