Ingredients

For 2 servings

For the risotto :

65 ml PERi-PERi sauce (choose your flavour)

1/2 onion, finely sliced

1 tbsp olive oil

750 ml water, boiled

1 stock cube vegetable stock

200 g butternut pumpkin, grated

200 g arborio rice

50 g unsalted Butter

50 g parmesan cheese, grated (or vegetarian alternative)

For the topping :

5 g PERi-PERi rub (choose your flavour)

200 g butternut pumpkin

2 tbsps olive Oil

20 g rocket

1 buffalo mozzarella, torn into chunks