Roasted Pumpkin Risotto with Haloumi and Chilli

Stir-fry with Rice Spaghetti and Balsamic Vinegar of Modena
Ingredients
350g oz rice spaghetti
2 carrots
1 yellow pepper
1 fresh baby spinach
100g prawns
1 spring onion
1 tbsp flax seeds
3 tbsp extra virgin olive oil (EVO)
2 tbsp Green Line Balsamic Vinegar of Modena
chives
Preparation
Cook the rice spaghetti in salted boiling water. Clean the prawns and chop the carrots, spring onion and the pepper into small pieces. Meanwhile heat the oil in the wok, add the carrots, pepper, and prawns, and stir-fry for a few minutes. Add the spinach and let it wilt, then add 2 tablespoon of Green Line Gino Toschi and reduce. Add the spaghetti and stir-fry together for one minute. Serve with flax seeds and chives.