Ingredients

4 miniature pumpkins (preferably Jack-Be-Little; 3 1/2 to 4
inches in diameter)
1 1/4 cups diced (1/4-inch) peeled seeded fresh sugar or cheese pumpkin
2 cups chicken stock
2 cups water
1 small onion, finely chopped
1 tablespoon olive oil
3/4 cup Arborio rice
1-ounce (1/3 cup) grated Parmigiano-Reggiano
1 tablespoon unsalted butter

Directions

Preheat oven to 350 degrees F.
Roast whole miniature pumpkins in a small roasting pan with 1/2-inch water, tightly

covered with foil, until very tender, 45 to 50 minutes. Cool slightly. Cut out tops and
reserve, then scoop out seeds. Discard water from roasting pan, then return pumpkin shells
to pan and keep warm, covered with foil.

Meanwhile, make risotto while pumpkins roast: Cook diced pumpkin in a medium saucepan
two-thirds full of simmering water until tender, 2 to 3 minutes. Drain in a colander.

Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer.
Cook onion in oil in a 2 to 2 1/2-quart heavy saucepan over moderate heat, stirring
occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add
1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is
absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and
letting each addition be absorbed before adding the next, until rice is tender and
creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is
melted. Season with salt and pepper, and cover to keep warm.

Put each pumpkin shell on a plate, fill with risotto, and cover with reserved tops.