Spicy Hokkaido Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), diced
- 0.5 stick ½ / l leek
- 3 cloves garlic
- 50 g ham, diced
- 0.5 teaspoon ½ pepperoncini
- 100 g rice
- 2 tablespoon olive oil
- 3 carrot (s)
- 1 pumpkin (se), Hokkaido, approx. 700g
- 3 potato (s), waxy
- 2 zucchini
- 1 red pepper (s)
- ml 1,250 vegetable stock
- 1 teaspoon chili sauce, (Sriracha hot)
- 1 teaspoon celery salt
- 1 pinch (s) caraway powder
- Cheese, (Grana Padano or Parmigiano), freshly grated or grated
- some black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Clean the vegetables and potatoes and cut into small pieces if necessary.
- Sauté the onions, leek, garlic, diced ham and peperoncini in oil. Then add the rice, stir everything well and add the cut vegetables one after the other. Add the spices to the broth and pour in, put the lid on and cook for about 30 minutes over low heat. Switch off the stove and let the pot stand on the warm stove plate for approx. 5 minutes without the lid. Before serving, season with a little black pepper fresh from the mill and sprinkle with grated or grated Grana Padano or Parmigiano.
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