Description
Pumpkins in pumpkins!
Ingredients
Scale
- 4 medium sized pie pumpkins, seeds removed
- 1/4 cup pumpkin puree
- 2 onions, chopped
- 4 clove garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cups arborio rice
- 5 cups vegetable broth
- 1 cup white wine
- 3/4 cup freshly grated parmesan
- 4–5 fresh sage leaves
- 1 pinch nutmeg
- 1 pinch pepper
Instructions
- Preheat oven to 400 degrees.
- Remove the tops and scoop the seeds out of the 4 pie pumpkins, place on a baking sheet and drizzle with olive oil and season with salt.
- Roast for roughly 30 minutes or until the pumpkins are fork tender and the edges are slightly browned. Set aside.
- Peel and dice the onion and garlic.
- Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens.
- Add the garlic and pumpkin puree and cook a few more minutes until it all softens.
- Add the rice and cook for a minute or two then add white wine and simmer for one minute.
- Add enough stock to cover the rice. Keep adding a little more stock (around ½ to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn’t stick.
- Once the last amount of stock is added, the rice should be about 3/4 of the way cooked. Add the cheese, nutmeg, sage and pepper. Adjust seasoning to taste.
- Fill each roasted pumpkin with rice and top with more cheese, roast for 20 minutes until cheese is bubbly and the risotto is cooked through.