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Pumpkin and amaretti risotto Recipe

by elisa negri

Ingredients

q.b. Butter 200 g Rice 1/2 Shallot q.b. Sale

3 Amaretti 1/2 Pumpkin 700 ml Vegetable broth 1 small glass White wine

Directions

1. Peel your pumpkin, remove the part of the seeds and cut the pulp into pieces. Boil it in salted water until you can easily stick it with a fork (approximately after 20 minutes). Drain and crush coarsely with a fork.
2. 2.With the help of a chopped knife, reducing the macaroons to grains.
3. For the rice. Cut the shallot finely and let it brown in a non-stick pan with a little butter. Add the rice and let it "toast" for two to three minutes. Blend with a glass of white wine and when absorbed lower the heat and add the broth as the rice dries.
4. 3.When there are five minutes to the end of cooking add the squashed pumpkin. Once cooked, the rice is sautéed over low heat with the chopped two macaroons and a piece of butter. Serve and decorate with the remaining amaretto

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