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🍽️ Risotto in a Hollowed-out Pumpkin

663 kcal · 30 min · 4 servings

Ingredients

• 4 small Hokkaido pumpkins (each approx. 500 g)
• 1 shallot
• 2 garlic cloves
• 700 ml vegetable broth
• 40 g butter
• 300 g risotto rice
• 100 ml dry white wine
• 1 bay leaf
• 1 piece lemon zest
• 50 g freshly grated parmesan
• 0.1 g saffron threads
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 150 degrees Celsius fan-forced.
2. 2. Wash the pumpkins thoroughly.
3. 3. Cut off the lid of the pumpkin.
4. 4. Scoop out the seeds with a spoon.
5. 5. Scrape out the inner flesh.
6. 6. Leave a half-centimeter rim on the inside of the shell.
7. 7. Place the hollowed-out pumpkins in the preheated oven.
8. 8. Warm them on the middle rack until the risotto is ready.
9. 9. Peel the shallot and the garlic.
10. 10. Dice the shallot and garlic finely.
11. 11. Cut the removed pumpkin flesh into small cubes.
12. 12. Heat the vegetable broth in a pot.
13. 13. Heat 20 grams of butter in a separate pot.
14. 14. Add the onion and garlic cubes to the hot butter.
15. 15. Sauté the vegetables until translucent for one to two minutes.
16. 16. Add the rice and pumpkin cubes to the pot.
17. 17. Sauté everything briefly.
18. 18. Deglaze with half of the wine.
19. 19. Let the liquid reduce completely.
20. 20. Repeat the process with the remaining wine.
21. 21. Pour in enough broth to just cover the rice and pumpkin.
22. 22. Add the bay leaf and lemon zest.
23. 23. Let the liquid reduce almost completely while stirring occasionally.
24. 24. Add a little more broth.
25. 25. Stir and let the liquid reduce again.
26. 26. Repeat adding broth and reducing until all the broth is used up.
27. 27. Remove the lemon zest and bay leaf from the risotto.
28. 28. Stir in the parmesan, saffron, and remaining butter into the risotto.
29. 29. Season the dish with salt and pepper to taste.
30. 30. Fill the finished risotto into the hollowed-out pumpkins.

Nutrition per serving

• kcal: 663
• Protein: 21 g · Fett/Fat: 14 g · Carbs: 105 g