Risotto is the perfect way to warm up in winter and these cute mini pumpkins make it a favourite for everyone in the family as you serve risotto straight from the pumpkin. I use the River Cottage recipe for Whole Roast Pumpkin Risotto but with a little tweak- instead of pumpkin seeds, I use prosciutto that I fried up until crispy. I have fried the pumpkin seeds before, like in the recipe, and they make an amazing snack on their own.
I find this recipe easy to follow and quite simple, but so flavoursome. The golden nugget pumpkins can be hard to find, but after much searching, I finally found some at my Grandie’s local farmer’s market. The stall I got it from was a small farm that grew all their veg and a lot of their meat themselves, this is the same stall where I got the kipfler potatoes and spent much time chatting. They were a real inspiration. If you can’t find some, you can replace them with any other small pumpkin. Butternut is a great option as it is sweet and nutty, like the golden nugget, giving the risotto a similar flavour.
Serving pumpkin risotto in pumpkins is cool. Just like bow ties.
Find the River Cottage recipe for Whole Roasted Pumpkin Risotto here- http://www.lifestylefood.com.au/recipes/22515/whole-roast-pumpkin-risotto