Rated 5 out of 5 based on 1 votes
- 100 g butter (cubed)
- 2 Tbls olive oil
- 1 x small onion (finely chopped)
- 350 g pumpkin, peeled, cut into 1cm pieces
- 1 1/2 cup carnaroli or arborio rice
- 1/2 cup dry white wine
- 6 cups salt-reduced vegetable stock, hot
- 1 1/4 cup parmigiano reggiano
- 12 x ammaretti, crumbed
1 Melt 20g of butter and oil in a heavy-based saucepan on low heat. Cook onion, stirring, for 5 mins, until soft and golden. Add pumpkin and stir to coat in butter and oil.
2 Add rice and stir to coat grains. Stir in wine and heat until evaporated. Add stock one ladle at a time, allowing liquid to absorb between additions, stirring, for 16-18 mins, until rice is creamy and cooked but still firm to bite.
3 Remove from heat and stir through cheese, remaining butter and two-thirds of amaretti, until creamy. Spoon into bowls, top with remaining amaretti and serve.
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amaretti?!? Wow, never imagined it can be used in risotto! Very Italian ingredients, & I think I’m gonna try it!
Try it Nina, its such a wonderful combo. We use Amaretti in many savory dishes in Italy, i hope u’ll like it!
Snjezana give it a go, you’ll love it!