Pumpkin Risotto Recipe

1st Wash pumpkins, cut each quarter the top like a lid. Hollow out pumpkins with a melon baller. Hollowed-out fruit flesh with the seeds in a small saucepan, over low heat until tender in 10 minutes. Everything through a fine sieve and set aside. 2nd Remove shallots and garlic, chop finely and fry in hot olive oil. Add rice, sauté briefly. Deglaze with wine. Pour a third of the chicken stock and simmer over medium heat until the rice has absorbed the liquid. Stir often. Add gradually the remaining broth. After about 20 minutes if the rice is cooked but still has some bite, stir the pumpkin puree and set aside grated Parmesan into the risotto. Season with salt, cayenne pepper, nutmeg and lemon peel. 3rd Preheat oven to 200 degrees (convection 180 degrees) Preheat. Risotto with butter and double cream refine and fill in the hollowed-out pumpkins. Each put on the lid. Pumpkins on a baking sheet set, pour a little broth, drizzled with olive oil and roast in the oven for 35-40 minutes. Per serving: 465 kcal/1960 kJ 36 g carbohydrate, 18 g protein, 26 g fat p>