Get your fill with this creamy and sweet risotto recipe the whole family will savour.
- Preheat oven to 200C/180C fan forced. Place pumpkin, cut-side up, on a baking tray. Use a sharp knife to deeply score the pumpkin flesh, leaving a 2-3cm border. Drizzle with 1 tbs oil. Bake for 50 minutes or until tender.
- Meanwhile, place the stock in a saucepan over high heat. Bring just to the boil. Reduce heat to low. Hold at a gentle simmer.
- Heat remaining oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until soft. Stir in rice for 1 minute or until lightly toasted. Add wine and cook, stirring, until liquid is absorbed. Add enough stock to just cover the rice. Stir until absorbed. Continue adding stock to just cover rice, stirring constantly and allowing liquid to absorb before adding more, for 18 minutes or until the rice is tender yet firm to the bite.
- Use a large metal spoon to remove the cooked pumpkin flesh, leaving the 2-3cm border. Coarsely chop and stir into the risotto with the parmesan and basil. Season.
- Fill pumpkin halves with risotto and sprinkle with the mozzarella. Bake for a further 20 minutes or until golden and melted.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set