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.

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

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’.

4

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

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
 100 g Unsalted butter, cubed
 2 tbsp Extra virgin olive oil
 ½ Small onion, finely chopped
 ½ cup Dry white wine (125ml)
 1 l Vegetable stock, boiling
 100 g Grana Padano cheese, grated
 8 Amaretti, crumbled
 Salt & Pepper

Ingredients

 400 g Carnaroli or Arborio rice
 1 LC Pumpkin + Amaretti Sauce
 100 g Unsalted butter, cubed
 2 tbsp Extra virgin olive oil
 ½ Small onion, finely chopped
 ½ cup Dry white wine (125ml)
 1 l Vegetable stock, boiling
 100 g Grana Padano cheese, grated
 8 Amaretti, crumbled
 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.

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

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’.

4

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

Pumpkin + Amaretti Risotto