Chayote with Risotto

Cook the chayotes in salted water for half an hour. Take them out. Cut the lids flat. Lift out the core and a little bit of flesh. Remove the skin if necessary. Keep chayotes warm. Cut flesh and pit into small pieces. Clean and rinse spring onions and cut into rings. Sauté in hot fat with crushed garlic. Add long grain rice and sauté briefly. Add pumpkin meat, wine and clear soup. Cover and cook at medium temperature for 35 minutes. In the last five minutes, evaporate the liquid at a higher temperature in the open frying pan. Season with salt and pepper. Stir in shrimp and chopped dill. Place pumpkins in an ovenproof dish. Spread filling evenly on top. Sprinkle with cheese. Bake under the heated broiler or in the oven heated to 250 °C for eight minutes.

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