Ingredients

* 1 large onion, peeled and chopped
    * 2 tablespoons olive oil
    * 1 red chili Birds Eye, finely chopped
    * ½ teaspoon ground cinnamon
    * 300g (11 oz) risotto rice
    * 1 small pumpkin, peeled and diced into 2cm pieces
    * 100ml (3.3floz) white wine
    * 1 liter (1 ¾ pts) vegetable stock hot
    * 4tbsp grated Parmesan (vegetarian vegetarian), plus extra for serving
    * Salt and freshly ground black pepper

Method

   1st Fry the onion in a large for 4-5 minutes or until soft pan. Add Stir in the chili and cinnamon, and 1 min.
   2nd Add the rice and again in the oil until all grains are coated.
   3rd Stir in the pumpkin, deglaze with the wine and let boil. Add the hot broth, 2 cups at a time and let them be more absorbed by the rice before adding it. Stir often soft on medium heat for 15-20 minutes until the rice and all the stock is absorbed. The rice should have a slight “bite”.
   4th Mix in the Parmesan cheese and spices, spoon into large bowls and serve immediately with extra grated Parmesan.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.