Spicy pumpkin risotto recipe

Spicy pumpkin risotto is a brilliant cheap and easy dinner option for days when you want something simple but comforting.

Risotto is one of our go-to budget meals, and this is one of our favourite cheap family meals. During pumpkin season you can pick up these under-rated vegetables for a bargain price and so few people remember that they're great for eating, as well as carving. The oversized carvers can be a little tasteless and watery, but smaller, eating specimens make a fantastic meal. If you can't find pumpkin, go for butternut squash instead, or even sweet potato. Garnish with fresh herbs if you have them - a little thyme or basil on top looks pretty and adds a freshness to the flavours.

Ingredients

• 1 large onion, peeled and chopped
• 2 tbsp 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
• 1l (1¾ pt) hot vegetable stock
• 4 tbsp grated Parmesan (vegetarian for veggies), plus extra for serving
• Salt and freshly ground black pepper

Method

1. 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.
2. Add the rice and turn in the oil until all the grains are coated.
3. 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'.
4. Mix in the Parmesan and seasoning, spoon into large bowls and serve immediately with extra grated Parmesan.

Top tip for making spicy pumpkin risotto

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.