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1 pint chicken or vegetable stock
10-1/2 ounces diced cheese pumpkin or other turban squash
2 ounces onion, diced
2 teaspoons minced garlic
5 ounces arborio rice
2 fluid ounces dry white wine
1-1/4 ounce romano cheese, grated
8 minature pumpkins (tops and guts removed)
1. Heat the stock in a medium saucepan.
2. In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent. Add the rice and cook briefly.
3. Stirring constantly over medium to low heat, add the remaining hot stock in 3 additions, making sure the rice absorbs each addition of stock before adding the next.
4. Remove the risotto from the heat and stir in the Romano.
5. Scoop risotto into minature pumpkins and replace pumpkin top. Serve.
Hint: When properly cooked, the risotto should have a creamy texture and be firm to the bite.
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