DISH WITH TISH: PUMPKIN, SAGE & CHESTNUT RISOTTO IN A WHOLE BAKED PUMPKIN

Ingredients

For the baked pumpkin bowl:

• 1 medium-large edible pumpkin (e.g. Crown Prince, Kabocha, or a large Hokkaido)
• Olive oil
• Sea salt & cracked black pepper

For the risotto:

• 1 tbsp olive oil + 1 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 200g arborio rice
• 150ml dry white wine
• 800ml hot vegetable stock
• 200g roasted pumpkin flesh (from the baked pumpkin or pre-roasted)
• 100g cooked chestnuts, roughly chopped
• 8–10 fresh sage leaves, finely chopped (plus extra for garnish)
• 50g grated Parmesan (plus extra to serve)
• Zest of ½ lemon
• Salt & pepper to taste

Optional garnishes:

• Crispy sage leaves
• Toasted pumpkin seeds
• A drizzle of brown butter

Directions

Method

Prepare the pumpkin bowl

• Preheat oven to 180°C (fan).
• Carefully cut the top off the pumpkin and scoop out seeds and fibres.
• Rub the inside with olive oil, salt, and pepper.
• Place on a baking tray and roast for 45–60 minutes until tender but still holding shape.
• Optional: roast the lid separately for presentation.

Make the risotto

• In a wide pan, heat olive oil and butter. Sauté onion until soft, then add garlic.
• Stir in the rice and toast for 1–2 minutes until translucent.
• Pour in the wine and let it reduce.
• Gradually add hot stock, stirring constantly, allowing each ladleful to absorb before adding the next.
• After ~15 minutes, stir in roasted pumpkin flesh, chestnuts, and chopped sage.
• Cook until rice is al dente (~18–20 minutes total).
• Stir in Parmesan, lemon zest, and season to taste.

Assemble & serve

• Spoon the risotto into the baked pumpkin.
• Garnish with crispy sage leaves, extra Parmesan, and a drizzle of brown butter if desired.
• Serve at the table with the pumpkin lid propped to the side for dramatic effect.