Serving Size: 4
• 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.