Pumpkin Mushroom Risotto

Ingredients:

Medium sweet onion, diced (around 1C)
8oz baby bella/crimini mushrooms, diced (around 2C)
2C Arborio rice
8C vegetable stock
1C freshly grated parmesan cheese (plus more for topping)
Salt and pepper
8TB butter
1 TB extra virgin olive or avocado oil
4, 2lb edible pumpkins (like Autumn Crown, sugar pie or other winter squash like acorn, etc.)

Recipe:

Prep the pumpkin: Start by cutting off the top of the pumpkin, making a large circle opening. Scoop out all of the seeds and membranes, pat the pumpkin dry (*If the pumpkin is extra thick, you can scoop out some of the extra flesh as well, leaving enough for stuffing). Save the seeds for toasting and sprinkling on top of a green salad to go along with your risotto, if you’d like! Drizzle the inside of your cleaned pumpkin and sprinkle it with salt and pepper. Place on a baking sheet or stone in a preheated 350°F oven and bake to al dente (just before fully cooked), around 30-45 minutes, depending on thickness of pumpkin. Set aside. *Note, I also bake the tops/lids, but that is purely for decorative purposes. You don’t have to include the tops.

Risotto:

In a large pot on medium-low heat, melt 8TB of butter and 1TB of extra virgin olive oil or avocado oil. Add in your diced sweet onion with a pinch of salt and stir until onions are coated. Cook until onions are golden brown in color/caramelized. When they are done cooking, remove the onions with a slotted spoon and place onto a plate lined with a paper towel.

Next, in the same pot, add in the diced baby Bella mushrooms, a pinch of salt and stir until coated. Cook until mushrooms are golden brown and caramelized. Using a slotted spoon, removed the mushrooms and place onto a plate lined with a paper towel.

Increase stove temperature to medium. Add the 2C Arborio rice to the same pot (add a TB of butter and EVOO if the oil is too low). Stir the rice until coated with the oil. Toast the rice until it is a nice golden brown color.

Then add 2C of vegetable stock and stir. Leave the pot uncovered and cook the rice, stirring occasionally, until almost all of the stock is absorbed. Add in the next 2C of stock and repeat the process until all 8C of stock have been used. At the very end, finish the risotto just before all the stock has been absorbed so the rest can absorb during baking. If you prefer to not stuff the risotto into pumpkin, let all the stock absorb and move on to the next step. Next, add back in the caramelized mushroom and onions as well as the grated Parmesan, stir. Season with salt and pepper, to taste. *The risotto is perfect at this point and can be served as is if you prefer to leave out the pumpkin.

Take the risotto and stuff your par-baked pumpkins until full. Top with extra grated parmesan, till your heart’s content. Take your baking sheet or stone with the stuffed pumpkins and place in a preheated 350°F oven. Bake for around 20 minutes or so or until the risotto is bubbling and cheese is melted. * Note, if using the tops/lids of the pumpkins, don’t rebake them. Leave those aside for when the stuffed pumpkins are done baking.

**Notes:    You can use chicken stock instead of veggie stock, but risotto will be much richer in flavor.  If using  veggie stock, buy the best you can find or make your own.  This recipe is very adaptable to your preference and can be made vegan, if using vegan butter and Parmesan.