Start this recipe by preparing the salted pumpkin seeds. Heat a tablespoon of olive oil in a frying pan and fry the seeds until crispy all over. Remove the seeds from the pan and onto absorbent kitchen paper. Season liberally with salt while still hot and put aside. Next start the risotto by melting a spoon of butter in a thick bottom sauce pan. Add in the chopped shallot and cook until soft. Toss in the rice and toast until glazed with the butter. Stir in the curry powder, chili, paprika and cinnamon stick. Pour in a ladle of stock and stir well, also adding in the pumpkin and the sultanas. Gradually pour in the remaining stock, stirring frequently. Continue this process until all the liquid is absorbed by the rice. Take off from the heat, remove the cinnamon stick and beat in the butter and cheese. Serve the spicy pumpkin risotto topped with the toasted seeds for that extra crunch. Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta