Risotto Stuffed Pumpkins

Risotto Stuffed Pumpkins

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  • 4 small (about 2 pounds each) sugar pie pumpkins
  • Olive oil, for roasting
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 3 to 4 cups hot vegetable stock
  • 2 teaspoons fresh lemon zest
  • 1/4 cup grated Parmesan cheese


Preheat oven to 350° F.

Using a sharp, sturdy knife carefully cut away the top 1/3 of 3 pumpkins. Scrape out seeds and stringy flesh (reserve seeds for roasting, if desired). Rub pumpkins, inside and out, with oil and season with salt and pepper. Place pumpkins and lids in a lightly oiled baking dish and roast until just tender, about 1 hour.

Peel and cut remaining pumpkin into small cubes.

Heat butter in a large saucepan over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic, thyme and diced pumpkin; cook until fragrant, about 1 minute. Pour rice into pan and stir to coat with oil. Continue stirring rice until the edges are translucent and rice smells toasted, about 3 minutes. Deglaze with white wine and simmer until reduced.

Add hot stock, 1 cup at a time, stirring constantly until absorbed. Continue adding stock until rice is tender and creamy, about 20 minutes. Season with salt and pepper. Fold in lemon zest and Parmesan cheese.

Divide risotto between roasted pumpkins. Serve immediately.

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