Method
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.
Add rice and stir to coat grains. Stir in the 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. 5 min before the rice is ready, add 2/3 of the Pumpkin + Amaretti sauce.
After letting the dough rest, roll it out and cut out 6-8 cm discs. Brush half of the dish with a little water. Fill the centre with a spoonful of filling. Seal the edges to prevent the filling from leaking out; fold the edge slightly and press the center in a little to give the casoncelli their characteristic half-moon shape.
Remove from heat and stir through cheese, remaining butter and two-thirds of the amaretti, until creamy. Spoon into bowls, top with remaining amaretti and serve.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
