Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Hokkaido Pomegranate Risotto

 
One serving costs about $4.46 One serving costs about $4.46

$4.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,healthy,gluten free side dish,lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:90%

Spoonacular Score: 90%

 

The recipe Hokkaido Pomegranate Risotto is ready in about approximately 45 minutes and is definitely a tremendous gluten free option for lovers of Mediterranean food. This main course has 940 calories, 25g of protein, and 31g of fat per serving. This recipe serves 2 and costs $4.46 per serving. It is brought to you by Foodista. 1 person has made this recipe and would make it again. A mixture of olive oil, hokkaido squash, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 89%, this dish is awesome. If you like this recipe, you might also like recipes such as Hokkaido Milk Loaf (hokkaido Soft Bread), Sweethearts Dinner: Pear & Pomegranate Salad and Shrimp with Lemon Risotto, and Hokkaido Squash And Celeriac Tart.

Risotto on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.2 out of 5 stars and a bottle costs about 27 dollars.

Santa Margherita Chianti Classico Riserva

The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish. Recommended for barbecued meat, like sliced Chianina steak, or with game, such as pheasant stuffed with truffles. It is also excellent with mature cheese.

» Get this wine on Wine.com

Ingredients

Servings:
1 small size
1 small size hokkaido squash
hokkaido squash
1 cup
1 cup arborio rice
arborio rice
3 cloves
3 cloves garlic
garlic
3 Tbsps
3 Tbsps olive oil
olive oil
0.25 cups
0.25 cups chives
chives
1 medium size
1 medium size onion
onion
1.41 oz
1.41 oz parmigiano reggiano
parmigiano reggiano
0.25 cups
0.25 cups pomegranate seeds
pomegranate seeds
400 ml
400 ml water
water
0.71 oz
0.71 oz parmesan cheese
parmesan cheese
some
some salt and pepper
salt and pepper
1 small size hokkaido squash
1 small size
hokkaido squash
1 cup arborio rice
1 cup
arborio rice
3 cloves garlic
3 cloves
garlic
3 Tbsps olive oil
3 Tbsps
olive oil
0.25 cups chives
0.25 cups
chives
1 medium size onion
1 medium size
onion
1.41 oz parmigiano reggiano
1.41 oz
parmigiano reggiano
0.25 cups pomegranate seeds
0.25 cups
pomegranate seeds
400 ml water
400 ml
water
0.71 oz parmesan cheese
0.71 oz
parmesan cheese
some salt and pepper
some
salt and pepper

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Method 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) Heat oil in a pan, add the garlic, onions and the rice and saute for a couple of minutes, stirring continously, on high flame. Add salt, pepper and the finely chopped hokkaido squash and mix well. Reduce the heat to low and keep adding water little by little, as it is absorbed. When the rice is cooked, add the chives, the parmesan and the pomegranate seeds, and mix well. Spoon the risotto into the hokkaido shell and garnish it with pomegranate seeds, chives and parmesan crisps and serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.46
Ingredient
1 small size hokkaido squash
1 cup arborio rice
3 cloves garlic
3 tablespoons olive oil
¼ cups chives
1 medium size onion
40 grams parmigiano reggiano
¼ cups pomegranate seeds
20 grams parmesan cheese
Price
$4.50
$1.50
$0.20
$0.50
$0.29
$0.24
$0.84
$0.41
$0.42
$8.92

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • One popular method for deseeding a pomegranate is to do most of the work under water. Cut the crown off the pomegranate and make slices along the outside of the pomegranate, being careful not to cut too deep. Soak the pomegranate in a bowl of water until you can easily break the pomegranate apart where you made the slices. With the pomegranate still in the bowl of water, carefully release the seeds from the pomegranate membranes. The seeds will sink so you can easily remove the floating pieces. Then drain the seeds with a fine-meshed collander and enjoy!

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
939 Calories
25g Protein
30g Total Fat
149g Carbs
100% Health Score
Limit These
Calories
939
47%

Fat
30g
47%

  Saturated Fat
8g
51%

Carbohydrates
149g
50%

  Sugar
20g
23%

Cholesterol
20mg
7%

Sodium
619mg
27%

Get Enough Of These
Protein
25g
50%

Vitamin A
9749IU
195%

Manganese
2mg
117%

Vitamin C
94mg
114%

Folate
419µg
105%

Potassium
2645mg
76%

Vitamin B6
1mg
70%

Fiber
14g
60%

Calcium
582mg
58%

Vitamin B1
0.83mg
56%

Iron
8mg
49%

Phosphorus
492mg
49%

Copper
0.81mg
40%

Vitamin B3
7mg
39%

Selenium
25µg
37%

Magnesium
144mg
36%

Vitamin B2
0.61mg
36%

Vitamin K
34µg
33%

Vitamin B5
2mg
29%

Vitamin E
4mg
27%

Zinc
3mg
24%

Vitamin B12
0.36µg
6%

covered percent of daily need

Related Recipes