Potimarron stuffed with risotto

Ingredients

For 4 servings

• •1 1 pumpkin
• •1 verre 1 glasses of rice for risotto
• •1 1 cubes of vegetable broth
• •2 2 branches of rosemary
• •fresh goat cheese
• •liquid cream
• •salt
• •pepper

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.