Stuffed pumpkin recipe with risotto, pancetta, sage, and hazelnuts.

Preheat the oven to 180°C.

Meanwhile, thinly slice the onion and sauté it in a pan with a splash of olive oil. Add the rice and continue cooking for a few minutes, stirring until it becomes translucent. Add the white wine and let it cook until evaporated. Gradually add the broth to the rice until it is almost cooked. Add the cheese, season, and mix.

Fill the squashes with risotto, cover them with their tops, and bake for 20 minutes at a temperature of 190°C.

Grill the pancetta and sage in a pan with a little olive oil and set aside on paper towels. Coarsely chop the hazelnuts with a large knife.

To finish, take the squashes out of the oven and place them in 4 plates. Move the tops to the side to fill the risotto with crumbled pancetta, hazelnuts, and grilled sage leaves. Serve alone or with a green salad. Tips: You can save time by cooking the risotto directly in the squashes, first cooking the squash for 30 minutes, then adding the rice, onion, wine, and broth for an additional 30 minutes of cooking. Add the parmesan at the end and mix.