• Preheat oven to 350°F.
• Cut 1 pumpkin in half. Peel and grate ½ cup for risotto. The remainder of this pumpkin can be baked with the whole pumpkins or reserved for another use.
• Cut tops off remaining 4 pumpkins, about 1-inch down from the stem. Remove seeds and string.
• Rub pumpkins, including the top, with a bit of oil.
• Generously salt and pepper the interior of each pumpkin.
• Place empty pumpkins on baking sheet and bake in preheated oven 40-50 minutes until the flesh is soft.

RISOTTO

• While pumpkins are cooking bring chicken stock to a simmer and leave on low heat.
• In a sauté pan melt first 2 tablespoon butter.
• Add onion and sauté until softened, about 5 minutes.
• Add grated pumpkin and cook, stirring, for 1 minute.
• Add rice and stir well until rice grains are coated with butter.
• Add first ½ cup hot stock and set a stopwatch* to start timing. Stir the mixture until the liquid is absorbed.
• Adjust the heat to a low simmer so each addition of liquid is absorbed in 2-3 minutes.
• Continue adding stock ½ cup at a time, stirring frequently.
• Taste for doneness at 18 minutes. Continue adding stock until the rice is done and has a nice, creamy texture. Al dente the Italians would say.
• Remove from heat and stir in remaining 2 tablespoon butter and Parmesan cheese.
• Taste and adjust seasoning with salt and pepper.
• Spoon risotto into cooked pumpkins and add pumpkin lid. Reheat in oven if needed. Serve warm.