Spooky Pumpkin Risotto

Photo: Christine

Ingredients

1 medium size pumpkin

1 liter Fish, chicken, or vegetable stock

1 cup White wine

150 grams Arborio Rice

2 cups Pumpkin meat (cubed) from another pumpkin

1 cup Purple potato (cubed)

1 cup Sweet potato (cubed)

1 cup Grated Parmesan

1 shallot (minced)

2 garlic (minced)

1 tablespoon olive oil

1 tablespoon thyme

Salt and pepper

Preparation

Carve the pumpkin pumpkin. Preheat oven to 350F

Rub the inside of the pumpkin with olive oil and tiny bit of salt and pepper.

With the lid close, place the pumpkin on the middle rack inside the oven for 30 minutes. When the time is up, remove from oven, set aside, with the lid on.

Boil water in a small pot. Boil pumpkin, potatoes, and yams until its done. Blench and set aside.

Put stock in a pot over high heat

Put a pot or large sauce pan on medium heat. Sauté shallot for 5 minutes, make sure it does not brown

Add garlic, sauté for 30 second.

Add rice and stir

Add white wine and let it reduce

Increase the heat of the pan to medium high. Stir frequently and thoroughly, making sure the rice don't burn onto the sides.

When the rice looks a little dry (thick and harder to stir), add boiling stock to the dish. Increase the heat of the pan briefly when stock is added to maintain the boil and then lower it back down to medium high.

Repeat this until the rice is at a desired doneness, about 15-20 minutes

Reduce heat and add thyme. Stir.

Add in the cooked pumpkin, potatos, and yams. Stir carefully to incorporate.

Remove from heat. Add parmesan and season to taste.

Scoop the risotto into the pumpkin and serve

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About

By putting the risotto into the pumpkin, it absorbs the flavours of the pumpkin and the pumpkin keeps it warm. I did not use any butter or cream to make this dish. You can replace the potatoes into other vegetables. For example, you can add saffron or cinnamon for the additional orange color.