Bučkina rižota / Hokkaido pumpkin risotto

Jesen je. Barve so čudovite. Po blogih se v zadnjem času vrstijo predvsem recepti z bučkami,  slani in sladki (ti prihajajo J). Ker letos bučk nismo imeli, sem se po hokaido buče odpravila k bližnjemu kmetu. Te oranžne žoge so res trd oreh, dobesedno. Tole rižoto sem imela že dolgo v mislih pa zaradi pomanjkanja časa enostavno ni zneslo. Danes je tu. In dobra je bila. 

300 g pireja hokaido buče (pribl.700 g sveže)

2 žlici olivnega olja

sol

poper

kokosovo olje

1 mala čebula

200 g riža (arborio)

1 dl belega vina

600-700 ml zelenjavne osnove (lahko tud mesne)

parmezan

Bučko očistimo in razrežemo na koščke, dodamo olivno olje, začinimo s soljo in poprom ter dobro premešamo. Razporedimo po pekaču in pečemo 30 minut pri 190°C oz.dokler se ne zmehča. Buče nisem lupila, saj se ob peki tudi lupina popolnoma zmehča. Pečeno zmiksamo v pire, po potrebi dodamo žlico, dve vode, saj je zadeva res gosta.

Zelenjavno osnovo zavremo in postavimo  na stran. 

V kozici stopimo kokosovo maslo, dodamo narezano čebulo in dušimo par minut. Dodamo riž in mešamo toliko časa, da ne robovih ne postekleni. Zalijemo z belim vinom in kuhamo dokler se le-ta popolnoma  ne absorbira. Postopoma dodajamo zelenjavno osnovo in kuhamo dokler riž ni skuhan (pribl.20 minut) oz. do željene teksture. Na koncu vmešamo še pire bučke, po potrebi še začinimo s soljo in ponudimo toplo z naribanim parmezanom. 

Hokkaido pumpkin risotto

(adapted from here)

300 g hokaido pumpkin puree  (700g fresh pumpkin)

2 teaspoon olive oil

salt

pepper

coconut oil

1 small onion

200 g rice (arborio)

1 dl white wine

600-700 ml vegetable stock ( you can also use chicken stock)

parmesan cheese

Preheat oven to 200°C. Split the pumpkin and scoop out the seeds. Cut it into cubes. Place on a cookie sheet or baking tray, toss with olive oil, salt and a pinch of pepper. Roast in oven for about 30 minutes or until the pumpkin is tender.

Simmer the vegetable stock and set aside.

In a small saucepan, melt coconut oil over low heat. Add chopped onion and saute. Add rice and stir until the rice grains begin to turn translucent. Pour in wine anc cook on low heat until completely dry. Add vegetable stock, a ladleful at a time and stir frequently. Continue until the rice is cooked through, about 20 minutes total. Once rice is smooth and desired texture add in roasten pumpkin puree. Mix well and serve warm with some parmesan cheese.