Pumpkin stuffed with risotto

Stuffed pumpkin with risotto – a delicious and spectacular recipe for your autumn

As the days get shorter and the air cools down, it's time to enjoy the gifts of autumn. One of the most enchanting ingredients of this season is pumpkin, and today I propose a recipe that combines tradition with innovation: stuffed pumpkin with risotto. This dish not only looks superb on the table, but its taste will captivate you from the first bite. Get ready to explore a hearty, aromatic, and colorful dish.

Preparation time: 15 minutes
Baking time: 35 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients

- 200 g basmati rice and wild rice (you can also use arborio rice for a creamier risotto)
- 1 pumpkin (preferably a medium-sized one that stands well)
- 185 g boiled chestnuts, chopped (or nuts, if you prefer)
- 75 g dried cranberries (these add a sweet-tart contrast)
- 1 small onion, chopped
- 2 tablespoons chopped parsley (for freshness)
- 150 g grated parmesan (or another type of aged cheese, to taste)
- Salt and pepper, to taste
- 1 teaspoon dried thyme (or fresh, if you have it)
- Water or chicken broth (for added flavor)

Preparation

1. Preparing the rice: Start by bringing 500 ml of water or chicken broth to a boil in a pot. When the water reaches a boil, add the rice and half a teaspoon of salt. Cook the rice for about 10 minutes, or until it becomes slightly tender but not fully cooked. The rice will continue to cook in the oven, so it's important not to overcook it. Drain it and set it aside.

2. Preparing the pumpkin: Cut the pumpkin in half lengthwise. If you want to create pumpkin plates, make sure to choose flatter pumpkins with a narrower cap. Scoop out the seeds and flesh with a spoon, leaving a thickness of about 1-2 cm. Season the inside with salt and pepper, then smooth the edges with a knife to make them more attractive.

3. Filling the pumpkin: In a large bowl, combine the cooked rice, chopped onion, boiled chestnuts, cranberries, chopped parsley, grated parmesan, thyme, salt, and pepper. Mix well to ensure all ingredients are perfectly blended.

4. Stuff the pumpkin: Divide the risotto mixture evenly between the two halves of the pumpkin. If you want to use the cap, you can add a bit of filling to it as well. Place the stuffed pumpkin on a baking tray, and if you have leftover filling, you can arrange it around the pumpkin.

5. Baking: Preheat the oven to 180 degrees Celsius. Place the tray in the oven and bake for 30-35 minutes, or until the pumpkin becomes soft and slightly caramelized. If you notice that the filling is drying out, you can add a little water to the tray to keep the risotto moist and creamy.

6. Serving: Once the pumpkin is ready, remove it from the oven and let it cool for a few minutes before slicing. Serve it warm, perhaps alongside a fresh salad for a contrast of textures and flavors.

Practical tips

- Choosing the pumpkin: When selecting a pumpkin, opt for one with smooth skin and no blemishes. Hokkaido or Butternut pumpkins are excellent for this recipe, having a sweet taste and creamy texture.

- Ingredient variations: You can add roasted vegetables, such as peppers or zucchini, to the filling. Additionally, you can use feta cheese instead of parmesan for a Mediterranean touch.

- Suitable drinks: This dish pairs perfectly with a dry white wine or a light craft beer. You can also serve an apple cinnamon tea to enhance the autumn flavors.

Nutritional Benefits

Pumpkin is an excellent source of fiber, vitamins (A, C, K), and minerals (potassium, magnesium). Combined with rice and chestnuts, the dish becomes an ideal source of complex carbohydrates and protein, making it a hearty and healthy option.

Frequently asked questions

Can I use another type of rice?
Yes, you can use any type of rice you prefer. Arborio rice is most recommended for risotto due to its starch content.

How can I make the pumpkin more flavorful?
Add spices like nutmeg or cinnamon to the filling for a more intense flavor. You can also add a splash of flavored olive oil for extra taste.

Is this recipe vegetarian?
Yes, the recipe is vegetarian, but if you want to add a source of animal protein, you can include diced chicken or mushrooms.

Stuffed pumpkin with risotto is not just a simple recipe, but also a culinary experience that brings family and friends together around the table. By trying this recipe, you will not only impress your guests but also bring a bit of autumn magic to every plate. So, take your culinary adventures seriously and enjoy every delicious bite!