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🍽️ Hollowed pumpkins stuffed with creamy risotto, mushrooms, and scallops

685 kcal · 30 min · 4 servings

Ingredients

• 4 mini pumpkins (patissons)
• olive oil
• 120 ml vegetable broth
• 1 shallot
• 1 clove of garlic
• 200 g risotto rice
• 150 ml dry white wine
• 650 ml vegetable broth
• 300 g chanterelles
• 8 scallops (kitchen-ready, shelled)
• salt
• pepper (from the mill)
• 1 tbsp butter
• 2 tbsp pumpkin seed oil
• 4 tbsp freshly grated parmesan

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the pumpkin thoroughly.
3. 3. Cut a lid from the top of the pumpkin.
4. 4. Remove the seeds and fibrous strands from the inside of the pumpkin.
5. 5. Carefully remove the flesh from the shell, but leave a small rim intact.
6. 6. Cut the deseeded flesh into small cubes.
7. 7. Heat two tablespoons of oil in a pot.
8. 8. Sauté the pumpkin cubes in the hot oil for a short time.
9. 9. Deglaze the pumpkin pieces with the warm vegetable broth.
10. 10. Let the mixture simmer for about ten minutes over medium heat.
11. 11. Puree the cooked pumpkin pieces into a smooth cream.
12. 12. Brush the outside of the hollowed-out pumpkins with some oil.
13. 13. Place the previously cut lids back onto the pumpkins.
14. 14. Place the pumpkins in the preheated oven.
15. 15. Bake the pumpkins for about 15 minutes.
16. 16. Peel the shallot and garlic cloves during this time.
17. 17. Finely chop the shallot and garlic.
18. 18. Heat two tablespoons of oil in a large pot.
19. 19. Sauté the chopped shallot and garlic in the oil until translucent.
20. 20. Add the risotto rice to the pot.
21. 21. Stir the rice briefly to lightly toast it.
22. 22. Deglaze the rice with the white wine.
23. 23. Stir constantly until the wine has been completely absorbed by the rice.
24. 24. Pour in enough warm broth to just cover the rice.
25. 25. Continue stirring until the broth is completely absorbed again.
26. 26. Repeat the process of adding broth and stirring until the rice is cooked.
27. 27. Stop the process when the broth is used up and the rice is creamy.
28. 28. Clean the mushrooms and remove any dirty spots.
29. 29. Cut the mushrooms into small pieces if necessary.
30. 30. Wash the scallops thoroughly.
31. 31. Remove any remaining parts and dry the scallops with a kitchen towel.
32. 32. Heat two tablespoons of oil in a hot pan.
33. 33. Fry the scallops until golden brown on each side.
34. 34. Add the prepared mushrooms to the pan.
35. 35. Sauté the mushrooms together with the scallops.
36. 36. Season the mushroom and scallop mixture with salt and pepper.
37. 37. Adjust the seasoning of the side dish to taste.
38. 38. Take the pumpkins out of the oven.
39. 39. Stir the pumpkin puree into the finished risotto.
40. 40. Add the pumpkin seed oil and grated Parmesan to the risotto.
41. 41. Season the risotto finally with salt and pepper.
42. 42. Fill the baked pumpkins with the creamy risotto.
43. 43. Place the lids back on the filled pumpkins.
44. 44. Take the remaining portion of risotto from the pot.
45. 45. Warm up the serving plates.
46. 46. Place the remaining risotto on the preheated plates.
47. 47. Place the fried mushrooms and scallops on top of the risotto.
48. 48. Place the filled pumpkins next to the plates.
49. 49. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 62 g