Hokkaido Pomegranate Risotto Recipe

Name: Hokkaido Pomegranate Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 squash hokkaido, small size; 1 cup arborio rice; 3 cloves garlic finely chopped; 3 tablespoons olive oil; 1/4 cup chives finely chopped+ to garnish; 1 onion medium size, finely chopped; 40 grams Parmigiano Reggiano parmesan, grated; 1/4 cup pomegranate seeds + to garnish; 400 milliliters water more or less; 20 grams Parmesan cheese grated,, to make crisps, see the recipe here; salt; pepper

Servings: persons

1 squash hokkaido, small size
1 cup arborio rice
3 cloves garlic finely chopped
3 tablespoons olive oil
1/4 cup chives finely chopped+ to garnish
1 onion medium size, finely chopped
40 grams Parmigiano Reggiano parmesan, grated
1/4 cup pomegranate seeds + to garnish
400 milliliters water more or less
20 grams Parmesan cheese grated,, to make crisps, see the recipe here
salt
pepper

1
Cut the top of the hokkaido squash horizontally, scoop out the seeds and then scrape off the flesh from the squash. (I got 1 cup of flesh from a small hokkaido)
2
Heat oil in a pan, add the garlic, onions and the rice and saute for a couple of minutes, stirring continously, on high flame.
3
Add salt, pepper and the finely chopped hokkaido squash and mix well.
4
Reduce the heat to low and keep adding water little by little, as it is absorbed.
5
When the rice is cooked, add the chives, the parmesan and the pomegranate seeds, and mix well.
6
Spoon the risotto into the hokkaido shell and garnish it with pomegranate seeds, chives and parmesan crisps and serve hot.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 squash hokkaido, small size, 1 cup arborio rice, 3 cloves garlic finely chopped, 3 tablespoons olive oil, and more.

Yes, Hokkaido Pomegranate Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hokkaido Pomegranate Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions