1/2 Lemon
50 g. Onion
30 g. Sugar
70 g. Parmigiano Reggiano cheese
100 g. Butter
50 ml. White wine
30 g. Amaretti cookies
250 g. Apple golden delicious
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.