Appetizers

Stuffed Pumpkins

Cheese Risotto Stuffed Pumpkin

3
5-6 mini pumpkins, flesh and seed scooped out
200g/7oz arborio rice
200g/7oz Edam cheese, grated
1 cup milk
1 garlic clove, crushed
1tsp nutmeg
1tbsp olive oil
salt
1.Preheat the oven to 200ºC/392ºF. 2.Heat a pan with the olive oil. Sweat the garlic for a couple of minutes and then add the arborio rice. Pour in the milk. If necessary add more milk. 3.Season with salt and nutmeg and stir well. 4.Cook for about 15 minutes or until the rice is almost but not completely cooked. Remove from the hob and fold in the cheese. Mix well. Stuff the pumpkins and bake in the oven for about 20 minutes or until ready. 5.
Nutritions

Calories
47

Sodium
46mg
1% DV

Fat
1g
2% DV

Protein
3g
6% DV

Carbs
4g
1% DV

Fiber
0.8g
3% DV