Al Fresco with Autumn: Risotto Stuffed Pumpkin

Remember the Savory Stuffed Pumpkin recipe we featured last year, filled with crusty bread and gooey, rich cheese sauce? I’ve been waiting all year to try out a different version for you guys, this time filled with home-cooked risotto in a mushroom and red wine sauce. Oh man…I’m sure I don’t have to spell it out, but I will. Y-U-M. I used red wine for this recipe but think white wine might actually work better, aesthetically speaking. Perfect for large holiday gatherings.

IMG_1265

Serves: 5-6

Time: 60 minutes

Ingredients:

  • 1 medium pumpkin (8 inches diameter)
  • 8 oz Arborio rice
  • 1 small white onion, diced
  • 2 Tbsps butter
  • 8-10 small white mushrooms, sliced
  • 8 oz red or white wine
  • 24 oz. chicken stock
  • 8 ounces Parmesan cheese, grated
  • Salt, Pepper & Olive Oil

Directions:

  1. Preheat oven to 400.
  2. Carefully slice the top 1/3 off the pumpkin.
  3. Rub inside of both portions of pumpkin with olive oil,  sprinkle lightly with salt & pepper and place on the middle rack of the oven. Set timer for 60 minutes.
  4. After pumpkin has cooked for roughly 45 minutes, begin the risotto.
  5. In a large pan, sauté onions and mushrooms in one tablespoon of butter until translucent.
  6. Add rice and stir until evenly coated.
  7. Add wine to the rice and stir slowly until majority of liquid is evaporated.
  8. Add chicken stock in ½ cup intervals. Stir slowly and consistently, do not allow rice to stick to bottom of the pan and add more stock only when majority of liquid has evaporated.
  9. Pumpkin should be fully cooked and pierce easily with a knife by now. Remove from the oven and scrape out the top inch of flesh from the bottom “bowl” of the pumpkin and add flesh to risotto pan.
  10. Add remaining butter and Parmesan cheese to risotto and stir well.
  11. Pour risotto into pumpkin bowl and garnish with salt & pepper.
  12. When serving, feel free to scoop out extra pumpkin with each serving for those guests who want a little more gourd in their dinner!

Do you have a favorite stuffed pumpkin recipe?  Share with us in the comments below!

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