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Seasonal Kitchen
Risotto filled Pumpkins
(1 vote)
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 1 hr
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Ingredients
for
4
- Ingredients
- 4 small Hokkaido pumpkin (approx.16-18 oz each)
- 28 ozs vegetable stock
- 3 Tbsps butter
- 1 shallot (finely diced)
- 2 cloves garlic cloves (finely diced)
- 14 ozs Risotto
- 3 ozs dry white wine
- 1 bay leaf
- 1 pc Lemon peel
- 4 ozs freshly grated Parmesan
Preparation steps
1.
Preheat the oven to 180°C / 350°F
2.
Cut the bottom of each squash slightly so that it stands flat. Cut off the top, scoop out the seeds and then scrape out the flesh, leaving the outside roughly 0.5 cm / 1/4th-inch thick. Finely diced the scraped out flesh. Put the hollowed-out squash in the oven to warm until the risotto is ready.
3.
Bring the vegetable stock to the boil then turn down the heat.
4.
In a separate pan, melt 1.5 Tablespoons butter and fry the shallot and garlic for 1-2 minutes until translucent. Add the rice and the diced squash, fry together briefly and deglaze with half of the wine. Leave this to evaporate thoroughly, then repeat the process with the remaining wine.
5.
Next add enough stock for the rice and squash to be completely covered. Add the bay leaf and lemon peel. Stir occasionally, allowing the stock to be almost completely absorbed by the rice, then add more stock. Continue in this way until the stock is used up and the rice retains a slight bite. (This will take around 20 minutes. )
6.
Before serving, remove the lemon peel and bay leaf. Stir through the parmesan and the remaining butter and season to taste with salt and ground black pepper. Spoon into the hollowed out squash, place the lid on top and serve.
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