INGREDIENTS
1
Chilli, red
2
Garlic cloves
1
Onion
1
Pumpkin cubes, roasted
1
Pumpkin puree
3 cups
Pumpkin/butternut squash
4 cups
Vegetable stock with
500 g
Arborio rice
2
Salt
1
Salt & pepper
3/4 cup
Sugar
1
Oil
2 tbsp
Olive oil
1 tbsp
Yuzu juice
1 tbsp
Butter
150 g
Haloumi cheese
1 handful
Parmesan, grated
1 cup
White wine
3 tbsp
Water