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.
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.
Meanwhile in a small pot warm LC pumkin + amaretti, when the rice is almost fully cooked cooked, add the pumpkin sauce and keep cooking till rice is ‘al dente’.
Remove from heat and stir through cheese, remaining butter and stir vigorously. Spoon into bowls, top with remaining amaretti biscuits and serve.
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.
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.
Meanwhile in a small pot warm LC pumkin + amaretti, when the rice is almost fully cooked cooked, add the pumpkin sauce and keep cooking till rice is ‘al dente’.
Remove from heat and stir through cheese, remaining butter and stir vigorously. Spoon into bowls, top with remaining amaretti biscuits and serve.
