Cheese Risotto Stuffed Pumpkins

Mummy’s Fast & Easy

Aren’t these mini pumpkins beautiful?
I saw them in a local store and the only thing I regret is there weren’t anymore to buy.:)
I’m not sure if you can tell from the picture, but actually they’re quite small and they taste so sweet and creamy.
So my cheese risotto was the perfect option to stuff them with – real simple recipe, just a few ingredients and great flavour.

Here’s what you need.

Mummy’s Fast & Easy

  • 5-6 mini pumpkins, flesh and seed scooped out
  • 200g/7oz arborio rice
  • 200g/7oz Edam cheese, grated
  • 1 cup milk
  • 1 garlic clove, crushed
  • 1tsp nutmeg
  • 1tbsp olive oil
  • salt
Mummy’s Fast & Easy

  1. Preheat the oven to 200ºC/392ºF.
  2. Heat a pan with the olive oil. Sweat the garlic for a couple of minutes and then add the arborio rice. Pour in the milk. If necessary add more milk.
  3. Season with salt and nutmeg and stir well.
  4. Cook for about 15 minutes or until the rice is almost but not completely cooked. Remove from the hob and fold in the cheese. Mix well.
  5. Stuff the pumpkins and bake in the oven for about 20 minutes or until ready.

Tip: Why not try another stuffed pumpkin recipe here!