Spicy Butternut Squash Risotto Recipe

Ingredients (11)

• 2 tablespoons extra virgin olive oil
• 1 large onion (peeled and finely chopped)
• 1 red birds eye chili (finely chopped)
• 1/2 teaspoon cinnamon
• 10 1/2 ounces arborio risotto rice
• 1 butternut squash (approx 2 1/4 pounds, peeled and diced into 1 in pieces)
• 1/2 cup white wine
• 2 pints vegetable stock (hot)
• 4 tablespoons Parmesan (freshly grated plus extra for serving)
• salt to taste
• pepper to taste