Home » RECIPES » DIY STUFFED PUMPKIN WITH WILD MUSHROOM RISOTTO // THE MARKET BASKET

DIY STUFFED PUMPKIN WITH WILD MUSHROOM RISOTTO // THE MARKET BASKET

Market Basket
For over 50 years, Market Basket {813 Franklin Lake Road, Franklin Lakes; 201.891.2000; marketbasket.com} has lived up to its reputation among local foodies and shoppers, providing Bergen County residents with gourmet meals and full-service catering. Freshly prepared entrées by Chef/Manager Ryan Hascup are just some of the culinary magic shoppers will find here. Market Basket offers freshly stocked produce and seafood, delectable store-baked goods, and a Gourmet-to-Go section for those who want freshness in a hurry. This fall, Hascup has expertly melded some traditional fall flavors to create his Stuffed Pumpkin and Risotto dish—a meal that will surely satisfy any palate on a brisk autumn night.

Stuffed Pumpkin with Wild Mushroom Risotto Serves 6

Ingredients

Pumpkins:
6 mini pumpkins
1/2 c Market Basket olive oil
salt and freshly cracked pepper to taste

Risotto:
2 c plain Arborio rice, uncooked
1/2 white onion, diced
2 Tbsp soybean, canola, or vegetable oil
2 packs gourmet mushroom blend (containing sliced cremini, oyster, and shiitake mushrooms)
1 shallot, diced
3 oz butter
salt and freshly cracked pepper to taste
1/2 c Parmesan
1 bunch of Italian parsley, chopped
6 c chicken stock

Method

For the pumpkins:
Wash the pumpkins and cut the top off of each, setting aside the pumpkin tops for now, and leaving a hole large enough to scoop out the seeds and later be filled with cooked risotto. After the seeds and pulp have been scooped and discarded, lightly coat the inside and outside of the pumpkin with olive oil, salt, and pepper. Bake at 350 degrees on a baking sheet lined with parchment paper for about 15 to 20 minutes, or until soft.

For the mushrooms:
Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the sliced mushrooms into your preheated pan and let them sit. After about 2 minutes, shake them around and add the diced shallot. Season with salt, pepper, and a little bit of chopped Italian parsley.

For the risotto:
In a pot, bring chicken stock to a simmer. In another pot over low-medium heat, sauté diced onions in oil, keeping onions translucent, not browning. Stir uncooked rice into onions, then add 2 cups hot stock. Stir until rice is properly cooked—about 10-15 minutes. When stock is fully absorbed, continue to stir and add 2 more cups of chicken stock. When stock is absorbed, repeat with the final 2 cups of stock, stirring risotto the entire time. When rice appears tender and creamy, fold in mushroom mix, butter, and Parmesan. Scoop the risotto into the baked mini pumpkins, place the tops back on the pumpkins for garnish, and serve.

By Nicole Israel O’Reilly

Brunch at City Perch in Fort Lee NJ - IPIC