Instructions

1. Heat the vegetable broth in a pot. Once it comes to a boil, add the rice and cook until tender. Drain the rice and set it aside.
   
2. Meanwhile, cut the pumpkins in half and scoop out the seeds.
   
3. Carefully scoop out the flesh with a knife, leaving a 1 cm (about 1/2 inch) thick shell (this usually yields about 180 g of pumpkin flesh).
   
4. In a small pan, melt a bit of butter.
   
5. Add the pumpkin flesh along with a few tablespoons of broth from the rice. Bring to a boil, then reduce the heat and simmer, covered, until the pumpkin is soft. Stir occasionally, adding more broth if needed to prevent sticking.
   
6. Meanwhile, cut the Gorgonzola into small pieces. Place a few pieces at the bottom of each pumpkin half.
   
7. Preheat the oven to 200°C/400°F (180°C/350°F for a convection oven).
   
8. Once the pumpkin flesh is tender, mash it and mix it with the cooked rice and the remaining Gorgonzola.
   
9. Fill the pumpkin halves with the rice mixture. Sprinkle grated Parmesan cheese on top.
   
10. Bake in the preheated oven for 25 minutes. Then, switch to the grill setting and bake for an additional 10 minutes, or until the Parmesan is golden and bubbly.