Ingredients

- 2 cups of rice

- 1 shallot

- 400g of pumpkin

- handfull of amaretti biscuits (about 8-10)

- vegetable soup stock

- 1 glass of white wine

- boiling water

- 1 tablespoon of butter

- salt

- olive oil

Clean and slice the pumpkin in small cubes.

In a pot warm up some olive oil and add the diced shallot.

Let the shallot sweat for few minutes and then add the pumpkin cubes.

Stir well the pumkin. Add half a cup of bioling water and close the pot.

Cook the pumpkin at low-medium heat for about 10 minutes, until it si sof and half cooked. Eventually add more water (little by little) if needed. Add the arborio rice and stir.

In a blender or food processor blend the amaretti biscuits. Add them in the pot and stir.

When the rice starts to stick on the bottom of the pan add the white wine and stir.

Let it completely evaporate and then cover the rice with boiling water. Add the soup stock to taste.

Cook for about 15-20 minutes constantly stiring and adding water little by little until the rice is cooked. Then turn off the heat and add 1 tablespoon of butter. Stir and let the butter melt.

Wait few minutes before to serve so all the flavors will match together. Serve warm.