PUMPKIN STUFFED WITH PUMPKIN RISOTTO, PISTACHIO AND PECORINO

Ingredients

4 small pumpkins, tops cut off 1/4 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

Directions

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 pistachios leaving a few for garnish.

Divide the risotto between the pumpkins, slightly over filling and then sprinkle with more pecorino and the remaining pistachios.

Serve with the lids on top.