Serving Size: 4

Ingredients

Method

• Place chicken stock in a medium saucepan and bring to a boil. Heat oil and butter in a medium

high-sided sauté pan. Add onion, vegetables, bay leaf, season with salt and pepper, and cook until

soft. Add rice and 5 spice powder and toss to coat in the mixture. Cook for 2-3 minutes until rice

starts to become opaque.

• Add wine and cook until completely reduced. Add 2 cups of the boiling stock and cook until

absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is

absorbed. Repeat until rice is al dente about 20-25 minutes.

• Stir in the pumpkin and mix until combined. Add the butter and Parmesan, and season with salt and

pepper, to taste. Stir in the cubed pumpkin and heat until heated through.

• Garnish with the roasted pepitas and additional reggiano if desired.