Today I went to a restaurant for my (mums side) family Christmas meal.(yup its early but you don't argue with the ferocious matriachs ;D) We ate off the standard Sunday menu and off our table 4 meals (2 veggie, 2 meaty) were sent back Ive never eaten such tasteless expensive rubbish in all my life. So returning home hungry I made this; 1 small ish pumpkin/squash or 2 tiny tiddlers 2 cloves garlic Olive oil Cut the top off the pumpkin and scoop out the flesh and seeds to leave a decent thickness of wall so when it's baked it doesn't collapse. Bake the pumpkin shell with a few splashes of oil and the garlic. Bake at 200°c for about 20 mins While the pumpkin is baking make the rissoto 2 hand fulls of rissoto rice 1 onion finely diced @ 1 litre of veg stock The trimmings from the pumpkin Olive oil Saute the onions with a glug of olive oil and as they become translucent add the pumpkin. Add the rice and cook until the rice becomes opaque. Add the stock in laddlefuls and stir until the stock has become absorbed, keep going until the rissoto is all denote (the firmer the better then it won't go soggy in the pumpkin). Add a big handful of parmesan and season. Fill the pumpkin shell and cook at about 190 for @ half an hour. We've just eaten it with barely cooked cavalo nero with nutmeg mmmmm No pics because its all gone Liverpool Marina take note, no meat doesn't mean no taste
