Method

1

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.

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 10 mins.

3

3 About 4-5min before the risotto is ready (try to keep it ‘al dente’), add the Pumpkin + Amaretti sauce, keep stirring till cooked.

4

Remove from heat and stir through cheese, remaining butter and stir vigorously. Spoon into bowls, and serve with parsley.

Prep Time5 minsCook Time20 minsYields6 Servings

Cook this delicious recipe with Luca's Pumpkin + Amaretti Sauce

CategoryDifficultyIntermediate
 

Ingredients

 400 g Carnaroli or Arborio rice
 1 LC Pumpkin + Amaretti Sauce
 400 g Tin borlotti beans, cooked, rinsed well
 2 Italian plain pork sausage (no fennel seeds), 2c diced
 100 g Unsalted butter, cubed
 2 tbsp Tbsp extra virgin olive oil
 ½ Small onion, finely chopped
 ½ cup Dry white wine (125ml)
 1 l Chicken stock, boiling
 80 g Grana Padano cheese, grated
 ¼ cup Chopped parsley
 Salt & Pepper

Ingredients

 400 g Carnaroli or Arborio rice
 1 LC Pumpkin + Amaretti Sauce
 400 g Tin borlotti beans, cooked, rinsed well
 2 Italian plain pork sausage (no fennel seeds), 2c diced
 100 g Unsalted butter, cubed
 2 tbsp Tbsp extra virgin olive oil
 ½ Small onion, finely chopped
 ½ cup Dry white wine (125ml)
 1 l Chicken stock, boiling
 80 g Grana Padano cheese, grated
 ¼ cup Chopped parsley
 Salt & Pepper

Directions

1

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.

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 10 mins.

3

3 About 4-5min before the risotto is ready (try to keep it ‘al dente’), add the Pumpkin + Amaretti sauce, keep stirring till cooked.

4

Remove from heat and stir through cheese, remaining butter and stir vigorously. Spoon into bowls, and serve with parsley.

Pumpkin + Amaretti Risotto with Pork Sausage and Borlotti Beans