Pumpkin risotto

recipe

• Step 1
  Place the peeled shallots in the bowl of your Digicook, then mix for 5 sec / speed 5. Scrape the sides with a spatula then add a drizzle of olive oil and the diced pumpkin, cook for 5 min / 100°C / reverse / speed 1.
• Step 2
  Coupez le potimarron en deux, videz-le, coupez-le en tranches puis en cubes et l'ajoutez avec une noisette de beurre dans le bol du Digicook. Fermez le couvercle sans le bouchon mesureur et programmez en mode reverse : 120°C / vitesse 1 / 4 minutes.
• Step 3
  Add rice, white wine and simmer for 5 min / 120°C / reverse / speed 1.
• Step 4
  Boil 25cl of water per person and dissolve the vegetable stock in it.
• Step 5
  Pour in the stock and cook for 10 min / 100°C / reverse direction / speed 1. In the meantime, brown the hazelnuts for 3 minutes on a high heat in a frying pan and then crush them.
• Step 6
  Once the rice is cooked, add salt and pepper and mix 30 sec / reverse direction / speed 2. Serve the risotto, season with pepper and add the crushed hazelnuts.