Spooky Pumpkin Risotto

• 1 pumpkin medium size
• 1 liter fish chicken, or vegetable stock
• 1 cup white wine
• 150 grams arborio rice
• 2 cups meat Pumpkin, cubed from another pumpkin
• 1 cup purple potato cubed
• 1 cup sweet potato cubed
• 1 cup grated Parmesan
• 1 shallot minced
• 2 garlic minced
• 1 tablespoon olive oil
• 1 tablespoon thyme
• salt
• pepper

1. Carve the pumpkin pumpkin. Preheat oven to 350F
2. Rub the inside of the pumpkin with olive oil and tiny bit of salt and pepper.
3. With the lid close, place the pumpkin on the middle rack inside the oven for 30 minutes. When the time is up, remove from oven, set aside, with the lid on.
4. Boil water in a small pot. Boil pumpkin, potatoes, and yams until its done. Blench and set aside.
5. Put stock in a pot over high heat
6. Put a pot or large sauce pan on medium heat. Saute shallot for 5 minutes, make sure it does not brown
7. Add garlic, saute for 30 second.
8. Add rice and stir
9. Add white wine and let it reduce
10. Increase the heat of the pan to medium high. Stir frequently and thoroughly, making sure the rice don't burn onto the sides.
11. When the rice looks a little dry (thick and harder to stir), add boiling stock to the dish. Increase the heat of the pan briefly when stock is added to maintain the boil and then lower it back down to medium high.
12. Repeat this until the rice is at a desired doneness, about 15-20 minutes
13. Reduce heat and add thyme. Stir.
14. Add in the cooked pumpkin, potatos, and yams. Stir carefully to incorporate.
15. Remove from heat. Add parmesan and season to taste.
16. Scoop the risotto into the pumpkin and serve

pumpkin, chicken, white wine, arborio rice, pumpkin, purple, sweet potato, parmesan, shallot, garlic, olive oil, thyme, salt, pepper

Taken from www.yummly.com/recipe/Spooky-Pumpkin-Risotto-1674687 (may not work)