Pumpkin Sage and Chilli Risotto

An easy risotto that is spicy and tasty - central eating! Add a couple more chillies if you like it hotter

• Ready In: 50 mins
• Serves: 4

Ingredients

• 125  g butter
• 1  large onion, chopped
• 1  red chile, deseeded and chopped
• 500  g pumpkin, peeled and chopped
• 500  g risotto rice
• 1500  ml  vegetable stock, hot
• 3  tablespoons  chopped sage
• 75  g parmesan cheese

Directions

1. Heat half the butter and fry the onion until soft.
2. Add chillies and stir well.
3. Add pumpkin and cook for 5 minutes.
4. Add rice and stir well.
5. Add the stock a ladle at a time until it has all been absorbed (about 20 mins).
6. Add the sage, remaining butter and Parmesan and stir well.
7. Leave to rest for 5 mins and serve.