Pumpkin Risotto

The first time we ever tasted pumpkin risotto was at Amarelle Restaurant on the north shore of Long Island. It was beautifully presented inside a small pumpkin and tasted heavenly. I was determined to recreate that recipe and, after several attempts, I think I've finally cracked it.

It can be difficult finding the correct size pumpkin to make an individual serving bowl so other forms of squash can sometimes substitute. But this year, Brian and I went pumpkin picking upstate and came home with a basket full of soon-to-be edible bowls!

Ingredients
2 small pumpkins
1/2 Cup arborio (short grain) rice
1/4 Cup Parmesan cheese, grated
1 Onion, peeled and chopped
2 Cloves garlic, peeled and minced
1 Tablespoon olive oil
1 1/2 Cups chicken stock (approximately)
Salt and pepper to taste
Handful of fresh chives or parsley

Slice the tops off the pumpkins and remove the seeds. Sprinkle with salt and roast in a 350 degree oven for 30-40 minutes until the flesh of the pumpkins is soft.

Add the oil, onion and garlic to a pot and sauté 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. Scoop about a half cup 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 it's lid and serve hot. Makes 2 servings.