Potimarron stuffed with risotto

Method

1. 1

   Cut the top of the potimarron, put the hat aside and dig the inside of the squash. Keep flesh and remove squash seeds.

2. 2

   In a skillet, heat the rice white (without fat) and let it become translucent.

3. 3

   Melt the cube broth in 3/4 litres of boiling water.

4. 4

   Add rosemary branches and a little broth.

5. 5

   Stir and add broth as you move.

6. 6

   Add the flesh of the potimarron, salt and pepper. If you have leftovers of vegetables like leek green, you can also add it to give more taste).

7. 7

   Let cook 15 minutes, if the rice is still hard, it's no big deal, it will finish cooking in the oven.

8. 8

   Remove rosemary branches, add fresh cream and goat cheese. Mix and correct seasoning if necessary.

9. 9

   Garnish the potimarron with the risotto and bake for 50 minutes.

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