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🍽️ Hollow pumpkin filled with pumpkin risotto

525 kcal · 30 min · 4 servings

Ingredients

• 2 kg small Hokkaido pumpkin (2 small Hokkaido pumpkins)
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 3 tbsp butter
• 220 g risotto rice
• 80 ml dry white wine
• 750 ml vegetable broth
• 1 bay leaf
• 1 piece lemon zest
• 125 g shrimp (Prawns), ready for cooking
• 50 g grated Parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the pumpkins thoroughly.
2. 2. Cut off the top to create a lid.
3. 3. Scoop out the inside with a spoon until only a shell about 1 centimeter thick remains.
4. 4. Preheat the oven to 150 degrees Celsius (convection fan).
5. 5. Place the hollowed-out pumpkins on the middle rack in the oven.
6. 6. Keep the pumpkins warm while you cook the risotto.
7. 7. Cut the scooped-out pumpkin flesh into small pieces.
8. 8. Peel the onion and garlic.
9. 9. Chop the onion and garlic finely.
10. 10. Heat olive oil and 1 tablespoon of butter in a pot.
11. 11. Sauté the onions and garlic until soft and translucent.
12. 12. Add the pumpkin flesh and risotto rice.
13. 13. Continue to sauté until the rice looks glossy.
14. 14. Pour in half of the wine.
15. 15. Let the liquid cook down completely.
16. 16. Pour in the remaining wine.
17. 17. Let this liquid cook down completely as well.
18. 18. Add enough broth to just cover the rice and pumpkin.
19. 19. Add the bay leaf and lemon zest.
20. 20. Cook the risotto, stirring occasionally, until the vegetables and rice are tender.
21. 21. Rinse the shrimp briefly.
22. 22. Drain the shrimp.
23. 23. Cut the shrimp into bite-sized pieces.
24. 24. Stir the shrimp into the rice about 5 minutes before the end of the cooking time.
25. 25. Before serving, remove the lemon zest and bay leaf.
26. 26. Stir the Parmesan and the remaining butter into the risotto.
27. 27. Season the risotto with salt and pepper.
28. 28. Fill the cooked risotto into the pre-cooked pumpkins.

Nutrition per serving

• kcal: 525
• Protein: 20 g · Fett/Fat: 17 g · Carbs: 67 g