Hokkaido Pomegranate Risotto

• 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.

hokkaido, arborio rice, garlic, olive oil, chives, onion, parmesan, pomegranate seeds , water, parmesan cheese, salt, pepper

Taken from www.yummly.com/recipe/Hokkaido-Pomegranate-Risotto-1657945 (may not work)