Cooking Instructions
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Step 1
Remove the seeds of the
Hokkaido Pumpkin (1/2 cup)
, peel, and cut into 5x5 millimeter (1/4-inch) cubes. Mix the
Vegetable Stock (1 1/2 cups)
and
Saffron Threads (1 tsp)
until the stock changes color.
Step 2
Thoroughly mix the pumpkin meat, saffron stock,
Arborio Rice (3/4 cup)
,
Grated Parmesan Cheese (1/3 cup)
,
Feta Cheese (1/3 cup)
, leaves plucked from the
Fresh Thyme (3 sprigs)
sprigs,
Cream (3 Tbsp)
and
Salt (1/2 tsp)
in a microwave-safe flat mold (for example, ceramic casserole dish).
Step 3
Cook in the microwave for 16 minutes at 600 W. Then remove from the microwave and stir in
Butter (1 tsp)
until it has melted.
Step 4
Arrange risotto in wide shallow bowls and garnish each with a little fresh
Arugula (1 handful)
.
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