Pumpkin Sage and Chilli Risotto

• 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

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.

butter, onion, red chile, vegetable stock, sage, parmesan cheese

Taken from www.food.com/recipe/pumpkin-sage-and-chilli-risotto-201655 (may not work)