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Pumpkin Risotto

2 whole Pumpkins (small)
1 Tablespoon Olive Oil
1 whole Onion, Peeled And Diced
2 cloves Garlic, Minced
1/2 cups Arborio (short Grain) Rice
1- 1/2 cup Chicken Stock (approximately)
1/4 cups Parmesan Cheese, Grated
2 Tablespoons Fresh Parsley, Chopped
Salt And Pepper, to taste


Choose 2 pumpkins approximately the size of small serving bowls. Slice the tops off the pumpkins and remove the seeds. Sprinkle with salt and roast in a 350 degrees F oven for 30-40 minutes until the flesh of the pumpkins is soft. When the pumpkins are cooked, add the oil, onion and garlic to a pot and saute for a few minutes until translucent. Add the rice and stir to coat. Raise the heat and add a half cup of the stock. Lower the heat to medium and stir until most of the stock is absorbed. Add another half cup of stock and continue stirring and adding stock until the rice is cooked and creamy. Cooking risotto requires frequent stirring and should take around 30 minutes. Scoop most of the cooked flesh out of each pumpkin and stir it into the risotto until blended. Add the cheese and fresh herbs and season to taste. Pour half the risotto into each pumpkin, top with its lid and serve hot.

Source: tastykitchen.com