Method
Melt 20g of butter and oil in a heavy-based saucepan on low heat. Cook onion, stirring, for 3-4 mins, until soft and golden then add sausages and cook for 2 minutes.
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 10 mins.
3 About 4-5min before the risotto is ready (try to keep it ‘al dente’), add the Pumpkin + Amaretti sauce, keep stirring till cooked.
Remove from heat and stir through cheese, remaining butter and stir vigorously. Spoon into bowls, and serve with parsley.
Cook this delicious recipe with Luca's Pumpkin + Amaretti Sauce
Ingredients
Ingredients
Directions
Melt 20g of butter and oil in a heavy-based saucepan on low heat. Cook onion, stirring, for 3-4 mins, until soft and golden then add sausages and cook for 2 minutes.
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 10 mins.
3 About 4-5min before the risotto is ready (try to keep it ‘al dente’), add the Pumpkin + Amaretti sauce, keep stirring till cooked.
Remove from heat and stir through cheese, remaining butter and stir vigorously. Spoon into bowls, and serve with parsley.
