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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Beautiful and different side dish for the Thanksgiving turkey! My family adores this. Courtesy chef Dan Lewis, Sutton Place Gourmet Ingredients:
pumpkins |
10 mini pumpkins |
salt to taste |
butter, optional |
risotto |
1 tablespoon olive oil |
1/4 cup small-diced onion |
1/4 cup small-diced leeks |
1 teaspoon garlic, chopped |
1 cup arborio rice |
1/2 cup small-diced roasted pumpkin pulp |
2 1/2 cups chicken or vegetable broth |
1/4 cup grated parmesan cheese |
pumpkin-pie spice to taste |
5 fresh sage leaves, chopped |
1 tablespoon butter |
salt and pepper to taste |
toasted pumpkin seeds, optional |
Directions:
1. 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.
2. 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).
3. 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.
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