Stracciatella and pumpkin risoni with roast chilli oil recipe

Sweet roasted pumpkin weaves through tender risoni, cooked risotto-style with aromatic fennel, garlic and verjuice. A generous topping of stracciatella adds an indulgent creaminess while a drizzle of roast chilli-pepita oil brings elevated heat. Coming together in just under an hour, this dish is a true winter warmer and an impressive midweek comfort recipe.