Autumn fusion: creamy risotto with Hokkaido pumpkin, crispy tofu, and pickled shiitake - photo 1
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Autumn fusion: creamy risotto with Hokkaido pumpkin, crispy tofu, and pickled shiitake

Pikantne Asian Fusion Cuisine Vegetarian Dishes 90 min Medium 6 wyświetleń ~39.20 PLN - (0)
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Description

A seasonal, vegetarian dish that combines Italian risotto technique with Asian flavors — coconut milk, miso, and tamari. The main elements are creamy risotto with Hokkaido pumpkin, aromatic, quickly pickled and sautéed shiitake, and crispy tofu in a thin cornmeal crust. The dish is contrasting: a soft, velvety base, bold mushrooms, tangy cucumber pickles, and crunchy cashews. Appearance: intensely orange pumpkin puree, dark brown pieces of tofu and shiitake, green accents of chives and cilantro, and a sprinkle of black sesame and nuts — appetizing and striking. Serve as a main course for a family dinner or at a party, where it should catch the eye and delight anyone who enjoys creamy, slightly exotic compositions.

Ingredients Used

Ingredients (24)

Servings:
4
  • Arborio rice 320 g
  • Dynia hokkaido (miąższ) 600 g
  • Coconut milk (canned, full-fat) 400 ml
  • Hot vegetable broth 1000 ml
  • Firm tofu 400 g
  • Dark sesame oil 30 g
  • Rapeseed oil 30 g
  • Light miso 40 g
  • Tamari (or dark soy sauce) 2 łyżki
  • Fresh ginger 20 g
  • Garlic 3 ząbki
  • Shallot 120 g
  • Fresh shiitake 150 g
  • Rice vinegar 30 ml
  • Brown sugar 10 g
  • Cucumber (fresh, for pickling) 200 g
  • Lime juice 120 ml
  • Roasted cashews 80 g
  • Corn flour (for coating tofu) 20 g
  • Chives (finely chopped) 1 pęczek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Black sesame 3.3 łyżeczki
  • Fresh cilantro (for decoration) 1 pęczek
💰 Szacowany koszt dania: ~39.20 PLN (9.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (fan option: 180°C). Wash the pumpkin, cut it in half, and remove the seeds with a spoon. Cut into even pieces (about 3-4 cm). Do not peel if using Hokkaido — the skin will soften during baking and add color. Place the pieces on a baking sheet lined with parchment paper, brush lightly with 1 tablespoon of rapeseed oil, season gently (about 1 pinch) and bake for 30-35 minutes until the pumpkin is soft when pierced with a fork and slightly golden at the edges.

Ingredients: Dynia hokkaido (miąższ), Rapeseed oil, Salt
Use a large baking tray with edges and parchment paper — even pieces bake evenly. Check for tenderness with a fork: the meat should easily pull apart.
2

While the pumpkin is baking, peel and finely chop the shallot (into small cubes), grate the ginger, and press the garlic. Slice the shiitake mushrooms into 5 mm slices. Drain the tofu, wrap it in a kitchen towel, and place a weight (e.g., a cutting board and a can) on it for 15 minutes to release excess water. Cut the tofu into 1 cm thick slices or into cubes — according to preference.

Ingredients: Shallot, Fresh ginger, Garlic, Fresh shiitake, Firm tofu
Use a sharp knife to cut the tofu and mushrooms into even pieces. If you don't have a board and a weight, you can press the tofu with your hand through paper towels for a few minutes, but a weight gives a better result.

Marinade and pickles

3

Prepare quick pickles: slice the cucumber into thin half-moons. In a bowl, mix rice vinegar (30 g), brown sugar (10 g), and 1 tablespoon of tamari (15 g) — stir until the sugar dissolves. Pour this over the cucumber, add 1/2 teaspoon of freshly grated ginger (from the prepared 20 g), and set aside for at least 15 minutes. The pickles will be ready when the cucumber loses its rawness and slightly softens, but still remains crunchy (about 15-30 minutes).

Ingredients: Cucumber (fresh, for pickling), Rice vinegar, Brown sugar, Tamari (or dark soy sauce), Fresh ginger
Use a flat dish so that each slice of cucumber is submerged in the marinade. You can prepare the pickles in advance — they keep in the fridge for up to 24 hours.
4

Marinade for shiitake and sautéing: in a small bowl, mix 1 tablespoon of tamari (15 g), 1 teaspoon of sesame oil (15 g) — use half the amount of sesame oil given, and 1/2 teaspoon of sugar (about 3 g). Heat a pan (preferably a wide wok or a 26-28 cm skillet) over medium heat, add 1 tablespoon of rapeseed oil (15 g). Add the shiitake and sauté for 3-4 minutes until the edges start to brown. Reduce the heat, pour in the marinade, and sauté for another 1-2 minutes until the liquid evaporates and the mushrooms are shiny and caramelized.

Ingredients: Fresh shiitake, Tamari (or dark soy sauce), Dark sesame oil, Rapeseed oil, Brown sugar
Use a wide skillet so the mushrooms have contact with the surface and brown nicely; do not overcrowd the skillet — fry in batches if necessary. The mushrooms are ready when they are soft, slightly caramelized, and have a distinct tamari flavor.

Crispy Tofu

5

Prepare the tofu: after draining, coat each piece of tofu in a thin layer of corn flour (20 g). Heat 1 tablespoon of rapeseed oil (15 g) in a pan over medium-high heat. Fry the tofu for 3-4 minutes on each side until a golden and crispy crust forms. After frying, drain on a paper towel. The crispy tofu should have a hard, golden surface and a firm interior.

Ingredients: Firm tofu, Corn flour (for coating tofu), Rapeseed oil
Use a non-stick pan or a well-heated cast iron skillet. Don't flip the tofu too often — let it brown well on one side. If you have a deeper pan, fry in batches to prevent the temperature from dropping.

Pumpkin Risotto

6

Heat a wide saucepan (about 24-26 cm in diameter, heavy bottom) over medium heat. Add 1 tablespoon of rapeseed oil (15 g) and 1 teaspoon of sesame oil (15 g from the remaining amount) and sauté finely chopped shallot for 3-4 minutes until it becomes translucent. Add 2/3 of the garlic (about 10 g) and 1/3 of the grated ginger, and sauté for 30 seconds until fragrant. Add arborio rice (320 g) and stir for 1.5-2 minutes until the grains become translucent at the edges. This "toasting" helps maintain the texture.

Ingredients: Rapeseed oil, Dark sesame oil, Shallot, Garlic, Fresh ginger, Arborio rice
Use a wooden spoon or silicone spatula — metal may stick the rice to the bottom. The onion should not be too brown when sautéing — it should be soft and sweet.
7

Start adding hot broth to the rice one ladle at a time (about 100 ml at a time). Pour in the first ladle and stir until almost completely absorbed. Continue adding and stirring every ~2 minutes for about 16-18 minutes — the rice should be creamy but with a slight 'al dente' bite in the center (a little resistance when chewing). After about 12 minutes of cooking, mash the roasted pumpkin into a puree with an immersion blender directly in the pot or first let it cool and blend it in a blender — add the pumpkin puree to the risotto when the rice is almost tender.

Ingredients: Hot vegetable broth, Arborio rice, Dynia hokkaido (miąższ)
Keep the broth hot on a small burner next to the pot so that the added liquid does not lower the temperature. Stir regularly — this releases the starch and gives creaminess. If the risotto becomes too thick, add more hot broth.
8

When the rice is almost ready (after about 16-18 minutes of total cooking), pour in the coconut milk (400 ml) and gently stir, cooking for another 2-3 minutes. In a bowl, dissolve the miso (40 g) in 2-3 tablespoons of hot broth and add it to the risotto, mixing well. Taste and season with salt (carefully — miso and tamari are salty) and pepper. The risotto should be thick, creamy, and glossy; the grains should be soft on the outside, with a slight resistance in the center.

Ingredients: Coconut milk (canned, full-fat), Light miso, Salt, Ground black pepper
Dissolve the miso in hot liquid, never add dry miso without dissolving — it can create lumps. Taste before adding more salt.

Finishing the risotto

9

Into the finished risotto, stir in 1 teaspoon of sesame oil (the remainder) and half of the chopped chives (15 g). Cover the pot for 1-2 minutes to let the ingredients 'settle'. The consistency should be creamy, but not watery — if it is too runny, cook uncovered for 1-2 minutes, stirring.

Ingredients: Dark sesame oil, Chives (finely chopped)
Use a wooden spoon to gently stir, so as not to crush the rice grains too much. Letting it sit for a moment allows the flavors to meld.

Assembly and decoration

10

On the plates, arrange a portion of risotto (about 220-250 g per serving). Next to or in the center, place pieces of crispy tofu and sautéed shiitake. Add a tablespoon of pickled cucumber for contrast. Sprinkle with chopped cashews and the remaining chives. For color and freshness, garnish with optional cilantro and sprinkle with black sesame seeds (optional). Serve with a wedge of lime to squeeze just before eating.

Ingredients: Arborio rice, Firm tofu, Fresh shiitake, Cucumber (fresh, for pickling), Roasted cashews, Chives (finely chopped), Fresh cilantro (for decoration), Black sesame, Lime juice
Layer the ingredients: first the risotto, then the tofu and mushrooms — this will create an visually appealing contrast. Additionally, you can add fresh sprouts or microgreens for an elegant finish.

Additional tips

11

If you are preparing in advance: risotto does not keep well as a finished dish, but you can cook the rice to a slightly less soft state and finish cooking just before serving. Crispy tofu can be fried in advance and reheated in the oven at 160°C for 6-8 minutes before serving to regain its crunchiness.

Ingredients: Hot vegetable broth, Coconut milk (canned, full-fat), Firm tofu
If you need to reheat the risotto, do it slowly over low heat with the addition of warm broth or coconut milk, stirring to restore creaminess.

Fun Fact

💡

Hokkaido pumpkin comes from Japan and due to its delicate skin often does not require peeling — hence its popularity in Asian and fusion dishes. The combination of risotto with Asian ingredients merges Italian technique (releasing starch from the rice) with umami from miso and tamari.

Best for

kolacja w gronie przyjaciół jesienny lub zimowy obiad impreza z menu wegetariańskim

Tips

🍽️ Serving

Serve the risotto hot, immediately after finishing. Drizzle with lime just before eating to cut through the creaminess. Serve with extra pickles and cilantro leaves on the side — guests can season to taste. A chilled, dry white wine or a lighter tea with citrus notes pairs well for drinking.

🥡 Storage

Store leftover ingredients separately: tofu and shiitake in the fridge for up to 2 days, pumpkin puree in an airtight container for up to 3 days. Store risotto for up to 24 hours in the fridge and reheat slowly with a bit of broth or coconut milk; do not freeze cooked risotto (it will change texture).

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