Mini Pumpkins Filled with Chervil Mushroom Risotto

Ingredients

• 4 Mini-Pumpkins (e.g., Jack-be-little)
• 5 tbsp olive oil
• Salt
• Pepper
• 2 shallots
• 2 Garlic cloves
• 250 g herb porcini mushrooms
• 275 g Risotto rice
• 250 ml alcohol-free white wine
• 800 ml hot vegetable broth
• 30 g Parmesan (32% fat in whole milk)
• 1 tbsp butter
• 1 handful Chervil (5 g each)
• 4 tbsp Hazelnut kernels (15 g each)

Instructions

1. 1.

   Wash pumpkins, cut off tops, remove seeds. Rub pumpkins with 2 tbsp olive oil, season with salt and pepper, replace the tops and bake on a parchment-lined tray in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes.

2. 2.

   Meanwhile, peel and finely chop shallots and garlic. Clean mushrooms and cut into small cubes. Sauté everything in a pot with remaining oil for 5 minutes over medium heat. Add rice and sauté for 2 minutes. Deglaze with wine and let it reduce slightly. Then pour in 200 ml broth and stir until the liquid is absorbed. Continue adding broth in portions, stirring occasionally, allowing the rice to cook for 15–20 minutes; it should still have a slight bite.

3. 3.

   Grate Parmesan finely. Near the end of cooking, fold in butter and cheese. Wash chervil, pat dry, finely chop leaves and mix 2/3 into the risotto. Toast hazelnuts in a hot pan without fat over medium heat for 3 minutes; then chop them.

4. 4.

   Remove pumpkins from the oven, arrange on plates or a platter, fill with risotto, sprinkle remaining chervil and hazelnuts, and replace the tops.