- 4 Baby pumpkin1 pumpkin per person plus one extra for the risotto
- 1 Onionfinely chopped
- 2 tbsp Olive oilor vegetable
- 200 g Risotto riceArborio
- 175 ml Dry white wine
- 700 ml Chicken stockand vegetable
- 100 g Parmesan cheesefinely grated
- 1 handful Parsleylarge of chopped flat leaf
Stuffed Baby Pumpkins
You have got to add these Stuffed Baby Pumpkins to your pumpkin recipes for Thanksgiving this year. They are one of my favorite Thanksgiving pumpkin recipes – they are so cute. I love when I see baby pumpkins at the local farmers market in the lead up to Thanksgiving. One of these years I might even grow my own baby pumpkins to stuff.
To make this fantastic Thanksgiving dish, start by baking the mini pumpkins. As the pumpkins bake, make risotto by combining rice and sauteed onions with white wine and stock. Add Parmesan and parsley. Remove the pumpkins from the oven and cut off the lids. Add the flesh from the extra pumpkin to the risotto. Spoon the risotto into each mini pumpkin and replace the lids.
To make my Stuffed Baby Pumpkins, you will need the following ingredients:
Steps to make Stuffed Baby Pumpkins
Preheat the oven 320 °F.
Add Parmesan and parsley
Add some pumpkin to risotto