Risotto in Decapitated Pumpkins
Notes: Cook and seed pumpkins up to 1 day ahead; cool, cover, and chill. To reheat, set in a single layer on a rack in a pan, add about 1/4 inch hot water, cover, and bake in a 350° oven until hot, about 20 minutes; or steam as directed (step 1) until hot, about 6 minutes. If cooking pumpkins up to 40 minutes ahead, keep warm with steam (see step 2). Spoon freshly cooked risotto into pumpkins just before serving.