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Recipe
Vegetarian stuffed Hokkaido
Looking for a Hokkaido recipe without meat? Fill the pumpkin with mushroom risotto. You will love it!
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Preparation:
30
minutes
mins
Preparation:
1
hour
hr
Servings:
3
Servings
Calories:
209
Ingredients
1
Onion
1
Garlic clove
1
EL
Olive oil
100
g
Whole grain risotto
150
g
Mushrooms
1
Branch
Rosemary
100
ml
White wine
100
ml
Vegetable broth
½
Confederation
Parsley
Salt and pepper
4
EL
Parmesan
1
Hokkaido - about 600-800 grams
Instruction
Peel and dice the onion and garlic and heat in a pan with olive oil
Add risotto rice, stir through and sauté briefly (until rice grains become translucent).
Add chopped mushrooms and rosemary
Deglaze with white wine and vegetable stock and simmer for 15 minutes
Add parsley, salt, pepper and parmesan cheese
Put the pumpkin in the mold and fill the risotto in the get Hokkaido
Cover with a lid. And cook at 180 ° for half an hour
After 50 minutes, remove the lid from the stuffed Hokkaido. Put cheese on the filling and bake until cheese is melted.
Notes
This recipe contains per serving
30.6 grams carbohydrates
7.7 grams protein
3.1 grams fat
Nutritional values
Calories:
209
kcal
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