Instructions: Place 1 cup pumpkin puree in saucepan with cider or juice. Bring to a simmer, cook until hot, about 2 minutes. Set aside, keep warm.

In separate saucepan, heat half of oil over medium-low heat. Add rice; saute until each grain is coated with oil. Stir in 2 cups hot water; bring to simmer. continue cooking and stirring until most of the water is absorbed. Add pumpkin-cider mixture 1/4 cup at a time, alternating with remaining hot water, stirring and cooking slowly between each addition until liquid is absorbed and rice is al dente, about 20 minutes. Remove from heat; keep warm.

In medium saute pan, heat remaining oil over medium-low heat. Saute onion until soft, about 2 minutes. Add apple; cook 1 t0 2 minutes more. Stir in bell pepper, chilies, dry spices and reamining pumpkin puree. Stir mixture into hot rice. Just before serving, stir in pumpkin seeds and adjust seasoning.

Makes 8 to 10 servings.

Serving Suggestion: If desired, season additional pumpkin puree to taste with salt, pepper and cinnamon. On serving plate, spoon puree around risotto.

Note: When working with hot chilies, wear rubber gloves or plastic baggies over your hands and avoid touching your face. The intense heat can burn the eyes, nose and mouth.

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