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Baby Pumpkin Stuffed with Risotto

Celebrate National Pumpkin Day with this impressive recipe that features pumpkins stuffed with pumpkin risotto. Maria Zoitas of Maria's Homemade line of prepared food at Westside Market NYC loves pumpkins as much as we do and shares this vegetarian-friend

Celebrate National Pumpkin Day (October 26) with this impressive recipe that features pumpkins stuffed with pumpkin risotto. Maria Zoitas of Maria's Homemade line of prepared food at Westside Market NYC loves pumpkins as much as we do and shares this vegetarian-friendly pumpkin recipe. We've included vegan swaps that make it dairy-free.
Celebrate National Pumpkin Day (October 26) with this impressive recipe that features pumpkins stuffed with pumpkin risotto. Maria Zoitas of Maria's Homemade line of prepared food at Westside Market NYC loves pumpkins as much as we do and shares this vegetarian-friendly pumpkin recipe. We've included vegan swaps that make it dairy-free.

Baby Pumpkin Stuffed with Risotto

Serves 6

Ingredients:

  • 6 baby pumpkins

  • 1/2 cup (1 stick) salted butter (swap in vegan butter), divided

  • 1/2 cup white onions diced

  • 1 cup diced, peeled pumpkin

  • 2 cups risotto

  • 8 cups vegetable broth

  • 1/2 tablespoon salt

  • 1/4 tablespoon ground black pepper

  • 1/4 cup chopped fresh parsley

  • 1/2 cup Parmesan (use your favorite vegan cheese)


Directions:

  1. Preheat oven to 350 degrees F.

  2. Cut the tops off of the baby pumpkins and set aside.

  3. Remove the seeds remaining in each pumpkin with a spoon.

  4. Place the baby pumpkins on a small baking sheet, with the tops included. Coat each pumpkin with half of the butter, distributing evenly. Bake pumpkins for about 10 minutes. Remove from oven and set aside.

  5. In a medium sauce pan over medium heat, sauté the onions and diced pumpkin with the remaining butter for about 4 minutes.

  6. Add the risotto to the onion mixture and stir a bit, then add in the broth one cup at a time, stirring frequently until the rice is tender and creamy. Season with salt, pepper and chopped parsley. Stir in the cheese.

  7. Spoon a generous amount of pumpkin risotto inside the baby pumpkins and cover each baby pumpkin with the top, placing it off to the side so the rice can be seen. Serve immediately.


More vegan holiday recipes!
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