Risotto with pumpkin and amaretti spread

Prepare the vegetable broth by boiling a mixture of vegetables. A face ready the broth, drain the vegetables and set aside the liquid. Heat a pan and toast the rice for about 2 minutes, then blend with the white wine and wait until it has completely evaporated. Pour the pumpkin and amaretti spread into the pan and add a ladle of broth at a time, one after the previous one has dried for about 20 minutes on low heat. When finished, add the butter, salt and pepper, and stir in the heat on the stove. Pour the Parmesan and mix. For best results, add a final spoonful of broth to make the rice creamy.