Pumpkin risotto with a balsamic glaze and crushed amaretti biscuits
Double, Double Toil and Trouble!
Enjoy seasonal pumpkin in this elegant risotto. Sweet pumpkin pairs beautifully with the balsamic glaze and crunch of the amaretti biscuits.
- 570ml/1 pint vegetable stock
- 1 cup/240ml Italian white wine
- 2 shallots, finely chopped
- Extra virgin olive oil
- 170g/6oz arborio (risotto) rice
- 250g/9oz pumpkin puree
- 50g/2oz butter
- Balsamic glaze
- 1/2 cup/100g Parmesan cheese
- Crushed amaretti biscuits
- Salt & pepper
In a skillet over medium heat, add the oil and butter. Add the shallots with a little salt. Cook for 5 minutes until translucent. Add the rice and stir well, ensuring that every grain is coated. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly and adding more stock only when the last ladleful has been absorbed. Once the rice is almost cooked and all stock used, stir in the pumpkin puree. Cook for another 5 minutes, stirring frequently. Season with salt and pepper. To finish, drizzle with the balsamic glaze and add the crushed amaretti on top. Buon Appetito.