Chili Pumpkin Cranberry Risotto With Spicy Toasted Pumpkin Seeds

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3 lb pumpkin, or any winter squash (butternut, kabocha, acorn, what have you)

2 tbsp Olive Oil

1 small yellow onion, diced small

3 cloves garlic, minced

1 tbsp minced fresh ginger

4 cloves hot red chilies, seeded and thinly sliced

1 1/2 cup Arborio Rice

1/3 cup dry white wine

5 cup vegetable broth, kept warm on the stove top

1/2 cup dried cranberries

1 cup coconut milk

1/2 tsp Salt

1/2 tsp ground nutmeg (grate it fresh if you can)

1/4 tsp ground cinnamon

juice of one lime

1 tsp agave or pure maple syrup

2 tsp Paprika

1/8 tsp Cayenne

1/8 tsp Salt

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