Today on the menu: Stuffed Hokkaido (vegetarian) with mushroom risotto. The pumpkin from the oven is very juicy and quickly prepared.
As beautiful as the summer is and was. We have been waiting eagerly for the first pumpkin. Finally, the time has come!
Stuffed Hokkaido (vegetarian) you have never tried? You should definitely!
For our Hokkaido recipe, we'll take a medium-sized squash and stuff it with a tasty mushroom risotto.
Herbs bring flavor to our stuffed Hokkaido. Cheese and delicious spices give the vegetarian stuffed pumpkin a delicious autumnal flavor.
Did you know that you can make gnocchi from pumpkin?
If you want and can, you can of course use wild mushrooms such as chanterelles instead of mushrooms.
With this vegetarian pumpkin recipe, we show you that Hokkaido can be incredibly delicious without ground meat!
Preparations for the pumpkin recipe
- Hokkaido wash and cut off a lid on the stem side. Also cut off a little on the underside of the pumpkin - so that it can no longer fall over
- Remove the seeds with a tablespoon
- Preheat oven to 180
You can't miss these juicy pumpkin rolls!
Vegetarian stuffed Hokkaido
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
Anleitung
- 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
- 30.6 grams carbohydrates
- 7.7 grams protein
- 3.1 grams fat
Nährwerte
The stuffed pumpkin with mushroom risotto is best cut directly on the table. Simply cut open carefully and eat hot.
It goes well with a delicious mixed salad. Meal!
Still not enough of pumpkin recipes? Then take a look at our Low carb pumpkin bread over.
Our conclusion
The mixture of risotto and pumpkin makes this recipe incredibly juicy and really delicious. The ingredients complement each other perfectly. This tastes really delicious! If you want it to go faster, you can put the pumpkin in the oven without the filling for as little as 10 minutes. But no longer - otherwise it can happen that it collapses.
Enjoy it!
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