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 fresh button mushrooms, prepared in the Thermomix®. The recipe is ideal for autumnal and festive cuisine. Preparation takes about 75 minutes and yields 4 servings. Perfect for a satisfying family meal or as a vegetarian option.
Ingredients (13 ingredients)
-
2 Stück Hokkaido pumpkins
-
5 EL Olive oil
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
400 g brown button 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 sheet 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 button mushrooms
Clean the button mushrooms and slice them. Set aside.
Chop onion and garlic
Peel the onion, halve it and place it in the mixing bowl. Chop for 3 sec/speed 5. Scrape down with the spatula. Peel the clove of garlic, add it 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 button mushrooms
Add the sliced button mushrooms and sauté for 2 min./120°C/reverse direction speed 1.
Add risotto rice and sauté
Add the risotto rice and sauté for 1 min./120°C/reverse direction speed 1. Season with salt and pepper.
Deglaze with white wine
Pour in the white wine and simmer for 1 min./100°C/reverse direction 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 direction 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 pulp out of the halves. Set the pulp aside.
Refine risotto
Add the scraped-out 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 direction speed 1. Season to taste with salt and pepper.
Fill pumpkin and serve
Fill the finished risotto into the pumpkin halves. Wash the chives, shake dry and cut into rolls. Sprinkle over the risotto and serve.
Finished cooking? Great! 🎉
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