Ingredients:
300g risotto rice
1 small pumpkin, peeled and diced
1 large onion, peeled and chopped
1 red birds eye chilli, finely chopped
100 ml white wine
1 ltr hot vegetable stock
4 tbsp grated Parmesan cheese, plus extra for serving
2 tbsp olive oil
1/2 tsp ground cinnamon
Salt to taste
freshly ground black pepper to taste
[Source: Good To Know]
How To Make:
1. In a skillet, fry the onion until wilted, add red pepper and cinnamon, and cook until aromatic.
2. Add rice, stir until all grains coated.
3. Add pumpkin and white wine, bring to a boil.
4. Add the hot broth. Leave until rice is tender and all broth is absorbed.
5. Combine the parmesan, season. Stir well.
6. Serve immediately with a sprinkling of grated parmesan cheese.
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