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🍽️ Hollowed pumpkin stuffed with creamy risotto

618 kcal · 30 min · 4 servings

Ingredients

• 4 small Hokkaido pumpkins (approx. 500 g each)
• 1 shallot
• 1 clove of garlic
• 750 ml vegetable broth
• 40 g butter
• 250 g risotto rice
• 100 ml dry white wine
• 1 bay leaf
• 1 piece lemon zest
• 50 g freshly grated Parmesan
• 1 small box saffron threads (0.1 g)
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with fan.
2. 2. Thoroughly wash the pumpkins.
3. 3. Cut off the top part of the pumpkin to create a lid.
4. 4. Remove the seeds and fibrous interior with a spoon.
5. 5. Scrape the inner wall clean, but leave about 0.5 cm of the rim.
6. 6. Place the hollowed pumpkins in the preheated oven on the middle rack.
7. 7. Leave them in the oven until the risotto is ready.
8. 8. Peel the shallot and garlic.
9. 9. Dice the shallot and garlic finely.
10. 10. Cut the removed pumpkin flesh into small cubes.
11. 11. Warm the vegetable broth in a small pot.
12. 12. Heat 20 grams of butter in a large pot.
13. 13. Sweat the onion and garlic cubes in it for 1 to 2 minutes until translucent.
14. 14. Add the rice and pumpkin cubes.
15. 15. Sauté the ingredients briefly.
16. 16. Deglaze with half of the wine.
17. 17. Allow the liquid to evaporate completely.
18. 18. Add the remaining wine.
19. 19. Allow this part to evaporate as well.
20. 20. Pour in enough broth to just cover the rice and pumpkin.
21. 21. Add the bay leaf and lemon zest.
22. 22. Stir occasionally.
23. 23. Continue cooking until the liquid is almost completely absorbed.
24. 24. Fill the finished risotto into the hollowed pumpkins.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 618
• Protein: 20 g · Fett/Fat: 14 g · Carbs: 95 g