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1
Carve the pumpkin pumpkin. Preheat oven to 350F
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2
Rub the inside of the pumpkin with olive oil and tiny bit of salt and pepper.
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3
With the lid close, place the pumpkin on the middle rack inside the oven for 30 minutes. When the time is up, remove from oven, set aside, with the lid on.
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4
Boil water in a small pot. Boil pumpkin, potatoes, and yams until its done. Blench and set aside.
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5
Put stock in a pot over high heat
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6
Put a pot or large sauce pan on medium heat. Saute shallot for 5 minutes, make sure it does not brown
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7
Add garlic, saute for 30 second.
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8
Add rice and stir
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9
Add white wine and let it reduce
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10
Increase the heat of the pan to medium high. Stir frequently and thoroughly, making sure the rice don't burn onto the sides.
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11
When the rice looks a little dry (thick and harder to stir), add boiling stock to the dish. Increase the heat of the pan briefly when stock is added to maintain the boil and then lower it back down to medium high.
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12
Repeat this until the rice is at a desired doneness, about 15-20 minutes
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13
Reduce heat and add thyme. Stir.
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14
Add in the cooked pumpkin, potatos, and yams. Stir carefully to incorporate.
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15
Remove from heat. Add parmesan and season to taste.
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16
Scoop the risotto into the pumpkin and serve
