Pumpkin Risotto

Steps

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1. 1
   Wash the pumpkin thoroughly and remove any dirt. Cut off the top and scoop out the seeds, reserving them for later use. Rub the pumpkin with oil, season with salt and pepper, and roast in a 400°F (200°C) oven for about 35 minutes.
   ▶ ≈0:08
2. 2
   Prepare a robust stock by adding aromatics and pumpkin seeds to chicken stock, then cook red curry squash cubes, pulp, and skin together. Strain and keep the stock hot.
   ▶ ≈0:50
3. 3
   Mix the cooked red curry squash with mascarpone and some of the hot stock.
   ▶ ≈1:28
4. 4
   Melt butter, add minced shallots, and sweat for a couple of minutes. Add arborio rice and toast for approximately 4 minutes without browning.
   ▶ ≈1:36
5. 5
   Deglaze with white wine and add orange zest. Start cooking the rice with about half of the boiling stock on low heat, stirring occasionally.
   ▶ ≈1:56
6. 6
   After about 10 minutes, gradually add the remaining stock and continue cooking for 8 to 10 minutes until the risotto becomes smooth, creamy, and wet. Add more stock if needed. Optionally add a dash of turmeric for color.
   ▶ ≈2:10
7. 7
   Stir in the parmesan and the pumpkin-mascarpone mixture.
   ▶ ≈2:31
8. 8
   Plate the risotto inside the roasted pumpkin shell, top with the cooked pumpkin flesh, and sprinkle with toasted sunflower seeds.
   ▶ ≈2:43