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Jack-B-Little Risotto Recipe

Ingredients

How to make it

  • Wash mini pumpkins. With a paring knife, cut around the stem by about an inch, making a 2-inch diameter top to be removed. Trim any seed pulp from top and reserve. With a small ice-cream scoop, scrap out seed pulp of cavity.
  • Season cavity with a bit of salt and butter (small amount of butter optional), replace lids, and bake in 350-degree oven approximately 20 minutes, or until slightly softened, and slightly browned (do not overbake, making too soft).
  • For risotto: Heat oil in a heavy-bottom saucepan. Add onion, leeks and garlic, and sweat 5 minutes. Add rice and coat with oil and onions. Add roasted pumpkin pulp, and about half the broth. Stir periodically and add more broth in increments until risotto is just about done and the broth in mostly absorbed. Finish with parmesan, spice, chopped sage, butter, salt and pepper. Stuff each pumpkin with the mixture. Garnish with toasted pumpkin seeds, if desired.

Reviews & Comments 2

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    " It was excellent "
    linspj ate it and said...
    Beautiful...I have used the minis for squash soup and it always makes a lovely presentation.
    ^5.
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    " It was excellent "
    minitindel ate it and said...
    hi linda where have you been ??????i missed you hoping you werent ill????????absolutely wonderful i love it cpoied and saved a real winner cant wait to try this !!!!!!!

    hugs mini
    Was this review helpful? Yes Flag

The Cook

crabhappychick Pittsburgh, PA

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