Risotto with pumpkin and amaretto biscuits
Melania Mormile, born in 1993 in Viterbo (VT)
- Melania is a large scale consumer of Rice and a cooking lover. She enjoys cooking for her family and friends creative and healty recipes.
- TIME: 40'
- RICE: Vialone Nano
Ingredients for 4 persons:
- 350/400 g of Delica pumpking
- 400 g of Vialone Nano Rice San Marco
- Amaretto biscuits
- Onion, salt, pepper, chili pepper to taste
- A glass of white wine
- Vegetable broth (celery, carrots and onion)
Procedure:
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.
Final step:
Garnish the Risotto with a crumble of Amaretti.
OTHER VARIETIES SUITABLE FOR THIS RECIPE
A CASA DI ELSA
VIALONE NANO
RISO DELLA SCALA
VIALONE NANO
