Risotto au potimarron

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

Add rice, white wine and simmer for 5 min / 120°C / reverse / speed 1.

Step 3

Boil 15cl of water per person and dissolve the vegetable stock in it.

Step 4

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 5

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.