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Stuffed pumpkins
Fruit and vegetables
4 small
pumpkins
, tops cut off about a fifth of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh)
1 small
onion
, finely chopped
200g/7oz
pumpkin
flesh (skin removed), finely diced
Tins, packets and jars
125g/4½oz risotto rice, such as
Arborio rice
850ml/1½ pint chicken or vegetable stock (or as much as needed)
Cooking ingredients
2 tbsp
olive oil
, plus extra for drizzling
50g/1¾oz
pistachio
nuts
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
100g/3½oz
pecorino
cheese (or alternative vegetarian hard cheese) , finely grated, plus extra to serve
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