Risotto with baked pumpkin, chestnuts and mascarpone
Ingredients
Features
Description
Preheat oven to 180 ° C. Cut off and discard the top of pumpkin, clean heart, then sprinkle with pumpkin-shaped inside with grated nutmeg. Season with salt and pepper and set on a baking sheet.
Heat the olive oil and 60 g of butter in a frying pan and then in a short time it blocks walnut pumpkin, chestnuts, finely chopped onion and garlic. When the onion is tender, pour the rice, salt and pepper. Then spread the filling on the pumpkin, add the broth, cover the tops of both lids and place in the oven for about an hour. Perhaps cooking takes 10-20 minutes more — it all depends on the size of pumpkins.
When the rice-stuffing pumpkin is tender, take out a pumpkin from the oven, remove them with a «cap», add the remaining butter, parmesan and mascarpone. Before you put on the table, sprinkle each serving with Parmesan shavings.
Translated by site: wday.ru
