Risotto Stuffed Pumpkins recipe | PCC Community Markets

Ingredients

• 4 small (about 2 pounds each) sugar pie pumpkins
• Olive oil, for roasting
• Salt and pepper, to taste
• 2 tablespoons butter
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 3 to 4 cups hot vegetable stock
• 2 teaspoons fresh lemon zest
• 1/4 cup grated Parmesan cheese