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.
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
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.