Radicchio gives the rice a lovely winey hue in this dish, and its bitterness balances the pumpkin’s sweetness. The word pumpkin here is used in the British sense–in other words, winter squash. Use a firm, dry variety like Hubbard or kabocha, which has a mild chestnut flavor. This recipe will stretch to serve four as a starter, depending on the rest of your meal; you can also double the recipe. Do use homemade stock, as it will make all the difference to the final result. You could also use a well-flavored vegetable stock to make this dish vegetarian. You’ll probably only need 2 cups of the stock, but it will depend on your rice, so it is better to have a little extra just in case.
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