Risotto with pumpkin, apples and amaretti cookies

Serve 6

Prepare the broth following the instruction on the package. In a pan melt half the butter and brown the apples previously cut into cubes; add sugar, lemon juice and cook for few minutes. Meanwhile in a saucepan heat a little extra virgin olive oil and sauté the chopped onion; add the rice and toast it. Deglaze white the wine and let it to evaporate, then continue to cook, gradually adding the boiling broth; few minutes before the rice is cooked add the pumpkin cream and  the apples. When the risotto is cooked, stir in the remaining butter and grated parmigiano. Finish with a sprinkle of crumbled amaretti and serve.