Remove the seeds from the Hokkaido and cut it into small pieces. Then finely cut the onion.
In a saucepan with margarine, fry the onion until transparent. Then add the chopped pumpkin and fry for 5 minutes. Then add the risotto rice and mix well to combine the rice with the margarine. Deglaze with a quarter of the vegetable broth.
Let the risotto cook for 25 minutes, stirring constantly. Once the rice has absorbed the broth, add more broth. Keep stirring the risotto. Continue until all the broth is used up, and the rice is cooked through. Toward the end of the cooking time, season with pepper, salt and yeast flakes.
Do not throw away pumpkin seeds, it is better to make a healthy snack: rinse the seeds with water, then mix with some oil and salt, put them on a baking sheet and bake in the oven at 356F for 20-30 minutes. Finally, peel the roasted seeds and enjoy!
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