Pumpkin stuffed with walnuts, cheese and cabbage Risotto – Love for cooking 55000 Recipes


ing Stuffed pumpkin

Portions

4 servings

Ingredients

  • 1 large pumpkin, about 1.5 kg
  • 1 tablespoon walnut oil or olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 150 g arborio rice
  • 75 ml white wine (optional)
  • 600 ml chicken broth
  • 75 g of cheddar cheese, grated
  • Lemon juice
  • A generous pinch of salt and pepper
  • 50 g roasted chestnuts, cut in bulk
  • 35g cabbage leaves, remove healthy stalks from the center
  • 30 g walnuts, chopped in bulk
  • 35 g of dried blueberries
  • Fresh herbs for garnish (such as thyme, parsley and rosemary)

Portions

4 servings

Ingredients

  • 1 large pumpkin, about 1.5 kg
  • 1 tablespoon walnut oil or olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 150 g arborio rice
  • 75 ml white wine (optional)
  • 600 ml chicken broth
  • 75 g of cheddar cheese, grated
  • Lemon juice
  • A generous pinch of salt and pepper
  • 50 g roasted chestnuts, cut in bulk
  • 35g cabbage leaves, remove healthy stalks from the center
  • 30 g walnuts, chopped in bulk
  • 35 g of dried blueberries
  • Fresh herbs for garnish (such as thyme, parsley and rosemary)

Instructions

  1. To start the recipe, we preheat oven in CircoTherm mode at 170 ° C and cover the baking tray with a silicone sheet.

  2. Then cut the pumpkin in half lengthwise and remove the seeds.

  3. Place the pumpkin on a baking sheet cut down and bake for 45 minutes.

  4. Meanwhile, start preparing the risotto and for this heat the oil and butter in a large pan over medium heat.

  5. Add the onion and cook for 5 minutes, stirring occasionally, until the onion is soft.

  6. Then add the garlic, stir and cook for another minute. Add the rice and stir until the butter covers the rice.

  7. Then add the wine and stir.

  8. Wait for the wine to be practically absorbed and then add the broth by the spoons, making sure that each spoon is practically completely absorbed before adding the next one.

  9. After 20 minutes we had to use the whole broth and the rice was soft, but with a light touch in the center.

  10. If the rice is too hard, add a tablespoon or two of hot water and cook for another minute or two.

  11. When the risotto is done, reduce the heat to very low, add the cheddar cheese and stir until melted. Then add the lemon juice, salt, pepper and chestnuts.

  12. Mix everything well and cook for another minute or two.

  13. Remove the pumpkin from the oven and carefully scoop the pulp with a spoon, leaving a 1-2 cm border around it.

  14. Then mix the pumpkin puree with the risotto.

  15. Cover the inside of the pumpkin halves with two thirds of the cabbage leaves and use a spoon to fill the two halves with the risotto.

  16. Then place the walnuts and blueberries on one half and the rest of the cabbage on the other half.

  17. Carefully place the two halves of the pumpkin together and secure them loosely with a kitchen cord.

  18. Put it back in the oven tray and cook in CircoTherm mode at 170 ° C with low power steam for 15-20 minutes until lightly browned.

  19. Finally, you can decorate it with fine fresh herbs and a handful of blueberries and walnuts.

Do not rush to prepare this recipe. Like almost all things, calm down, they work better. Preparing an exquisite risotto requires attention and patience, but the result is worth it.
And if you like the ingredients separately, you will see what a pleasure to cook them together!

We are sure that this stuffed pumpkin will surprise and delight those who taste it.

Do you want to prove it?



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David from 55000 Recipes

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