Whole stuffed pumpkin with mushroom risotto

Ingredients

2 Tbsp	Olive oil
1	Red onion, chopped finely
2	Garlic cloves, crushed
1 cup	Arborio rice (Main)
½ cup	White wine
200 g	Mushrooms, quartered
4 cups	Vegetable stock, or chicken stock, warmed
2 Tbsp	Butter
50 g	Parmesan cheese, grated
¼ cup	Parsley, chopped
1	Pumpkin, top sliced off & seeds scraped out (Main)
1	Salt & freshly ground pepper

Directions

1. Set oven to 160C.
2. In a saucepan heat the oil and soften the onion and garlic for 2 or 3 minutes.
3. Add the rice and toast lightly for 2 minutes, then add the wine.
4. Once the wine has been absorbed, you can add the mushrooms and stir well.
5. Slowly start adding the stock one cup at a time, letting it cook away before adding the next.
6. Continue until all the stock has gone. This will take 20-25 minutes. Then remove the risotto from the element.
7. Stir in the butter, half the cheese and parsley. Season with salt and pepper.
8. Fill the cavity of the pumpkin with the risotto. Sprinkle with the remainder of the cheese.
9. Place the pumpkin in a lined oven dish, pour 1 cup water around the base to stop it from drying out, and top it up as needed.
10. Cover with tinfoil and put in the oven for 1 hours, or until the pumpkin is soft but still holding its shape.
11. Serve with a side salad.