Stuffed Pumpkin with Mushroom Risotto
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
Stuffed pumpkin with mushroom risotto is a vegetarian main course with Hokkaido pumpkin and brown mushrooms, prepared in the Thermomix®. The recipe is particularly suitable for autumnal and festive cuisine. The preparation time is 75 minutes for 4 servings. Ideal as a family meal or for lovers of light, vegetarian cuisine.
Ingredients (13 ingredients)
-
2 Stück Hokkaido pumpkins
-
5 EL Olive oil
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
400 g brown mushrooms
-
1 Stück Onion
-
1 Zehe Garlic
-
1 EL Butter
-
250 g Risotto rice
-
100 ml dry White wine
-
500 ml Vegetable broth
-
30 g grated Parmesan or vegetarian hard cheese
-
0.5 Bund Chives
Preparation (12 steps)
Preheat oven and prepare pumpkin
Preheat the oven to 200°C (top/bottom heat). Wash the pumpkins, halve them crosswise and scrape out the seeds with a spoon. Place the pumpkin halves with the opening facing upwards on a baking tray lined with baking paper.
Season and bake pumpkin
Season the pumpkin halves with salt and drizzle with 2 tbsp olive oil. Bake in the preheated oven for approx. 30 minutes until the pumpkin flesh is soft.
Prepare mushrooms
Clean the mushrooms and slice them. Set aside.
Chop onion and garlic
Peel, halve and place the onion in the mixing bowl. Chop for 3 sec/speed 5. Scrape down with the spatula. Peel, add the clove of garlic and chop for 3 sec/speed 7. Scrape down with the spatula.
Sauté onion and garlic
Add 1 tbsp butter and 3 tbsp olive oil and sauté for 3 min/120°C/speed 1.
Sauté mushrooms
Add the sliced mushrooms and sauté for 2 min/120°C/reverse rotation speed 1.
Add risotto rice and sauté
Add the risotto rice and sauté for 1 min/120°C/reverse rotation speed 1. Season with salt and pepper.
Deglaze with white wine
Pour in the white wine and simmer for 1 min/100°C/reverse rotation speed 1 until the rice has absorbed the liquid.
Add vegetable broth and cook risotto
Add 250 ml vegetable broth and cook for 12 min/100°C/reverse rotation speed 1. Gradually add the remaining broth as soon as the liquid has been absorbed by the rice. Cook for a total of approx. 20 minutes.
Prepare pumpkin flesh
Remove the pumpkin halves from the oven and use a spoon to scrape some of the flesh out of the halves. Set the pulp aside.
Refine risotto
Add the scraped pumpkin flesh and the grated Parmesan or vegetarian hard cheese to the risotto in the mixing bowl and stir in for 1 min/60°C/reverse rotation speed 1. Season with salt and pepper.
Fill pumpkin and serve
Fill the finished risotto into the pumpkin halves. Wash, shake dry and cut the chives into rolls. Sprinkle over the risotto and serve.
Finished cooking? Great! 🎉
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