Order by 11_59 PM.jpg — Pumpkin + Gruetli Risotto

Baked in a pumpkin!

Recipe written by Sydney Willcox. Check out Sydney’s YouTube Channel or Instagram page for more recipes!

Serves 8 - 10

1 medium cheese or sugar pumpkin
1-2 tbsp olive oil
Kosher salt and freshly ground black pepper
2 quarts vegetable or chicken stock
3 tbsp butter
2 onions, diced
1 small squash or pumpkin, peeled, seeded and shredded on box grater (about 3 cups)
1 head garlic, cloves peeled and minced
Handful sage, thyme, or rosemary leaves, chopped
Pinch of chili flakes, cinnamon, nutmeg, allspice, ground ginger, and/or clove
3 cups risotto rice (arborio, carnaroli, or vialone nero)
1 cup dry white wine
1 cup frozen peas (optional)
2 oz Parmesan or Hardware cheese freshly grated
6 oz Gruetli cheese, freshly grated
¼ cup panko breadcrumbs

To Prepare the Pumpkin

Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Use a sharp knife to carefully cut off the top of the pumpkin in a circle around the stem ( like a jack o lantern). Using a spoon, gently scrape the seeds and membrane from the interior of the pumpkin until the cavity is clean (save the seeds for roasting). Clean the seeds off the top of the pumpkin.
Place the pumpkin on the prepared baking sheet and oil and season the cavity of the pumpkin and the pumpkin top. Place the pumpkin top back on the pumpkin and transfer to the oven. Roast until the interior flesh is just tender enough to be easily pricked with a fork, about 25 - 35 minutes. Be sure not to overcook the pumpkin, or it will lose its shape when stuffed.

To Make The Risotto and Stuff the Pumpkin

Place stock in a pot and bring to a boil, then turn off heat.
In a large, heavy bottomed pot or Dutch oven, melt 2 tbsp butter over medium heat. Add the onion and cook until translucent and softened, about 4 minutes. Add the shredded pumpkin and cook to release juices, about 6 minutes. Add the garlic and continue to cook, stirring occasionally, until aromatic, about 1-2 minutes. Add the herbs and spices and cook until aromatic, about 1-2 minutes.
Add the rice and season again; stir to coat in butter and vegetables and cook until toasted, about 4 minutes. Add the wine and cook until liquid has evaporated, about 4 minutes.
Add one ladle of the hot stock (about ½ cup) and stir until the liquid has been absorbed into the rice (when you stir the bottom of the pan, no liquid should run through the gap in between the rice). Once it has been absorbed, add another ladle of hot stock; continue this process for about 25-35 minutes (begin tasting the risotto after 25 minutes to determine when the rice is cooked through- the grain should be tender with a delicate bite. If you run out of stock, you can use water.
Once the rice is al dente, turn off the heat and stir in the peas (if using). Combine the cheese and add all but one handful; set remaining cheese aside. Taste and adjust seasoning. Combine remaining cheese with panko breadcrumbs.
Carefully scoop the risotto into the roasted pumpkin; top with the cheese and breadcrumb mixture. Return to the oven and cook until the cheese is hot and bubbly, about 10 minutes. Place the pumpkin top back on the pumpkin and serve.