Get in the Halloween spirit with pumpkins stuffed with an oozing cheesy risotto.


  • 4 small pumpkins
  • 25g butter
  • 1 onion, peeled and finely chopped
  • 1 clove of garlic finely chopped
  • 150g arborio rice
  • Salt and pepper
  • 500ml vegetable stock
  • 400g spinach leaves, trimmed and sliced
  • 60g of freshly grated parmesan
  • Handful of chopped hazelnuts


  1. Start off by pre heating the oven to 160 degrees, place the pumpkins on a baking tray and bake for 40 minutes until soft to touch. Allow it to cool.
  2. Slice off the top (about ¼ way down), scoop out pumpkin seeds then scoop out some of the flesh (you want to keep the structure intact), place in a bowl and mash.
  3. Melt the butter in a heavy based saucepan. Add the onion and garlic and cook until soft, add the rice stirring for about 2 minutes.
  4. Add just enough stock to cover the rice and continue cooking, stirring all the time until most of the stock has been absorbed and the rice is tender.
  5. Stir in the mashed pumpkin followed by the spinach, just until the spinach is wilted. Remove from the heat and stir in the parmesan.
  6. Divide between the four pumpkins, sprinkle with chopped hazelnuts and serve.