More pumpkin recipes! I will be having a Halloween dinner party for the magic night of the 31st and I thought of the idea of a risotto served in a carved pumpkin would be fun and cute for this occasion. I needed to test it and it worked really well.
After scooping the pulp out of the pumpkin I cooked the whole pumpkin in the oven for 1 hour. In the meantime I cooked the risotto and then I served it into the hot carved pumpkin.
I added some Italian sausage to the risotto and of course, pumpkin. The queen of Halloween celebrations. It was tasty!
- Prep Time : 35 minutes
- Cook Time : 1h 35 min
Let' s begin by cutting the top off the pumpkin and scooping out the pulp.
Cover the pumpkin and the top with tinfoil and bake it in the oven at 200 C for 1 hour
Cook the pumpkin's pulp until soft in a sauce pan with a little water for about 20 minutes then whiz it and reduce it into a puree
Remove the skin of the sausages (if needed) then chop them into small chunks
Bring 1,5 Liters of water to the boil, add the stock cube and make a broth.
Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil. Add the sausage and cook it for 10 minutes until it looks nice and brown.
Add the rice and the wine and continue stirring for a couple of minutes. Add the pumpkin puree, salt and pepper, and slowly pour the stock into the risotto as it dries out. Cook for 15-18 minutes according to packet instructions and add a knob of butter at the end.
Serve the risotto in the warm carved pumpkin and sprinkle it with grated Parmesan cheese.