Risotto with pumpkin and amaretto biscuits
Melania Mormile, born in 1993 in Viterbo (VT)
First we prepare a vegetable broth in a pot. We need it to cook the Rice.
Then we cut the pumpkin into cubes.
In a non-stick pan we brown some onion with oil, chili pepper to taste, and we add the pumpkin. We cook it by adding some water and salt if required, until it becomes creamy.
When the pumpkin is ready, we add the Rice and toast it and douse with white wine. We cook the Rice for 16/18 minutes by adding the broth.
At last, cream it with a knob of butter and Parmesan cheese.
Garnish the Risotto with a crumble of Amaretti.