Nothing smacks of October more that a pumpkin and a stuffed pumpkin at that. A sure fire way to kick off your warming and cosy Autumn with this month’s Dish with Tish.
4 small pumpkins, tops cut off 1/5 of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh.
200g pumpkin flesh- skin off weight- such as a sweet heavy Delica- finely diced.
100g- pecorino- finely grated plus extra to finish the dish.
50g unsalted butter
50g bright green pistachio
125g Arborio risotto rice
Approx. 850ml chicken stock (fresh is best)
1 small onion, finely chopped
Sea salt and black pepper
Olive oil for cooking
Heat an oven to 180oc.
Season the baby pumpkins and lids, drizzle with oil and roast until caramelized and just cooked through. Reserve.
Make the risotto. Sweat the onions in olive oil until tender but without colour, add the rice, season and coat in the oil. Over a medium heat gradually add the stock, stirring as you go and cook until the rice is just cooked through.
While the rice is cooking, cook the pumpkin dice in a small sauté pan with a little oil to colour and then add a splash of stock. Cook until tender and then immediately put everything in a blender and puree until smooth.
2 minutes before the risotto is ready add in the pumpkin puree, butter and half the cheese. Stir to combine, season and then remove from the heat. The risotto should be quite thick and creamy, stir in most of the pistachio leaving a few for garnish.
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