PUMPKIN AND AMARETTI RISOTTO

PUMPKIN AND AMARETTI RISOTTO

A creamy, tasty dish, perfect for autumn.

The sweetness of the pumpkin perfectly matches the slightly bitter note of the amaretti, creating a truly unique balance of flavors!

Ingredients (for 2 people):

• 180 g Carnaroli rice
• 300 g cleaned butternut pumpkin
• 4 crumbled amaretti cookies
• Half a chopped red onion
• Vegetable broth as needed
• Salt, pepper and nutmeg as needed
• Half a glass of white wine
• A few sage leaves
• Butter as needed
• 40 g grated Grana cheese

Method:

Cook the diced pumpkin with a drizzle of olive oil and a few sage leaves, add salt, pepper and a bit of nutmeg, pour in a couple of ladles of vegetable broth and cook until soft.

Transfer it to a bowl, mash it with a fork and set aside.

Let’s prepare the rice: in a saucepan melt the butter, sauté the onion, add the rice, salt it and let it cook for a couple of minutes.

Deglaze with white wine, and when the wine has evaporated, continue cooking by adding a ladle of vegetable broth, stir and when it has evaporated, add another ladle of broth, and so on until fully cooked.

Halfway through cooking, add the pumpkin and mix well.

When the rice is cooked, turn off the heat and add the butter and Grana cheese, cover for one minute, then stir to combine everything well.

Plate and decorate on top with crumbled amaretti and chopped sage.

Share the recipe with anyone who loves risotto.
Like the video if you enjoyed the recipe.
Write me in the comments if you’re going to try it.
Follow me so you won’t miss the next recipes!

#pumpkinrisotto #pumpkinandamarettirisotto #vegetarianrecipe #pentolamatta #autumnrisotto