Pumpkin Risotto style

Pumpkin Risotto style

Fish
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Preparation time
45min
Serving(s)
4

With Parmesan and Mascarpone, Thai Marinated Scampi Kebabs

Ingredients:

1
musquée de Provence pumpkin
1
cuisse de poulet shallot (long and round)
6
sprigs parsley
750
ml chicken stock
50
ml white wine
100
g grated parmesan
150
g butter
250
g mascarpone
450
g scampi
4
lemongrass stalks
20
g red chilli peppers
5
garlic cloves
20
g fresh ginger
8
sprigs coriander
oil for the wok
salt
freshly ground black pepper

Peel and wash the pumpkin then chop into small cubes.

Sweat the diced pumpkin in a pan along with the finely chopped shallot and season with salt and freshly ground black pepper. Deglaze with the white wine.

Heat the chicken stock and add to the diced pumpkin one ladle at a time.

Once the pumpkin is completely cooked, add the mascarpone, grated parmesan, butter and chopped parsley.

Marinade the scampi with the wok oil, finely chopped ginger, lemongrass stalks, chilli pepper, coriander and garlic. Thread the scampi onto kebab sticks. Fry them in a hot frying pan and season to taste. Serve with the pumpkin risotto.

Enjoy your meal!

Recipe: Fränk Manes

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