In this cheap but delicious dish, the sweetness of the pumpkin gets an extra kick from the chilli
- 1 large onion, peeled and chopped
- 2tbsp olive oil
- 1 red birds eye chilli, finely chopped
- ½ tsp ground cinnamon
- 300g (11oz) risotto rice
- 1 small pumpkin, peeled and diced into 2cm pieces
- 100ml (3.3floz) white wine
- 1ltr (1¾ pts) hot vegetable stock
- 4tbsp grated Parmesan (vegetarian for veggies), plus extra for serving
- Salt and freshly ground black pepper
Fry the onion in a wide pan for 4-5 mins or until softened. Stir in the chilli and cinnamon and cook for 1 min.
Add the rice and turn in the oil until all the grains are coated.
Stir in the pumpkin, add the wine and bring to the boil. Add the hot stock, 2 ladles at a time, and allow to be absorbed by the rice before adding more. Stir frequently over a medium heat for 15-20 mins until the rice is tender and all the stock is absorbed. The rice should still have a slight ‘bite’.
Mix in the Parmesan and seasoning, spoon into large bowls and serve immediately with extra grated Parmesan.
Summer squash (acorn, spaghetti and gem) have a more watery flesh with a softer skin, do not keep so well and are best for boiling or for soups. All squash are a good source of vitamin A. If you can't get pumpkin, use butternut squash.