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 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.
Remove from heat and stir through cheese, remaining butter and two-thirds of amaretti, until creamy. Spoon into bowls, top with remaining amaretti and serve.
My grandfather is from Pavia in Lombardy, a region in northern Italy where risotto rice grows in abundance. This is his recipe – he would make it when we visited him on Sundays.
Ingredients
Ingredients
Directions
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 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.
Remove from heat and stir through cheese, remaining butter and two-thirds of amaretti, until creamy. Spoon into bowls, top with remaining amaretti and serve.
