Superbly STUFFED

We don’t know precisely when the idea of stuffing a food with other food first popped into a human mind, but we do know that the first historical record comes from around 2000 years ago in a cookbook by a Roman chef called Apicius. He wrote about stuffing a variety of animals including chickens, rabbits, pigs and even dormice (presumably as an hors d’oeuvre). His stuffing was made from vegetables, herbs, spices, nuts, spelt and offal. Of course, many types of vegetables are also suitable for being stuffed and the ingredients in your stuffing are only limited by your imagination. The wonderful thing about stuffing is the opportunity for complementary tastes and textures that it offers. Try delicious stuffing with our recipes like: Caprese stuffed mushrooms; Mexican stuffed sweet potato; risotto stuffed pumpkin; ricotta stuffed zucchini flowers; mushrooms stuffed with smoked tofu and vegan almond feta; and tomatoes stuffed with mushrooms, baby spinach and brown rice.

Risotto Stuffed Pumpkin

Recipe / Naomi Sherman

If you’re looking for a show-stopping centrepiece, this dish is it. Whole roasted pumpkin, stuffed with the easiest risotto you’ll ever make.

Serves: 6–8

1 whole pumpkin (3–4kg)

2 tsp olive oil

2 tbsp sage leaves, finely chopped, plus extra for garnish

2⁄3 cup Arborio rice

2 cups vegetable stock

1. Preheat your oven to 180°C.

2. Prick the pumpkin all over with a sharp knife and then roast for 45 mins–1 hour, or until soft. Remove and let cool slightly.

3. Using a sharp knife, cut around the top of the pumpkin and remove the lid in one piece. Scoop the seeds and stringy bits out of the middle and discard.

4. Scoop some of the roasted pumpkin out of the middle, leaving a border around the outside.

5. Mash the pumpkin flesh with a fork and set aside.

6. Heat the oil in a large ovenproof casserole dish over medium heat.

7. Add the sage and Arborio rice and cook for 2 mins, stirring constantly.

8. Add the mashed pumpkin and stir through.

9. Add the vegetable stock and bring to the boil, stirring occasionally.

10. Cover the dish and bake for 25–30 mins, or until the rice is tender. You can stir the rice once during cooking, but it isn’t necessary.

11. Once cooked, remove from the oven and stir.

12. Spoon the risotto into the hollowed-out pumpkin and place on a roasting tray.

13. Cover with the pumpkin cap and bake for a further 45 mins–1 hour.

14. Leave whole or cut into wedges and garnish with sage to serve.