Dinner in a pumpkin is one of my absolute favorite Halloween traditions. My mom always made the American style dinner in a pumpkin during Halloween week but last year I came up with this Italian version and it’s become a new favorite!
Pumpkin Sausage Risotto
Ingredients
1 medium pumpkin
1/3 cup pumpkin puree
1/2 tsp nutmeg (fresh grated is best)
1/4 tsp pepper
1/2 tsp salt
2 c arborio rice
5+ c warm chicken broth
1/2 small onion, finely chopped
2 large garlic cloves, minced
2 Tbl butter
1/2 c Parmesan cheese, grated
2 Tbl fresh parsley, chopped
1/2 lb ground Italian sausage, cooked
Directions
- Preheat oven to 350 degrees and line a baking sheet with foil.
- Thoroughly wash and dry the outside of the pumpkin. Cut the top off the pumpkin and clean out the pulp and seeds. Place the pumpkin on the baking sheet. Save the top.
- In a small bowl combine pumpkin puree, nutmeg, pepper, and salt. Set aside.
- Place rice in a medium pot, on low heat. Add chicken broth 1/2 a cup at a time, stir constantly until broth is absorbed then add another 1/2 c. Repeat until rice is just barely al dente and set aside.
- In a pan coated with olive oil, saute onion 5 minutes. Add garlic and saute an additional 2-3 minutes.
- Add onion, garlic, butter, parmesan, parsley, sausage, and pumpkin mixture to the risotto. Stir well.
- Spoon risotto into the cleaned out pumpkin and replace pumpkin top.
- Bake for 1 hour on the lower rack of the oven.
- When serving be sure to scrape the sides of the pumpkin as you scoop the risotto and don’t forget to top with extra Parmesan 🧀
