Pumpkin, chestnut and blue cheese ri
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1 rate
Preparation : 20 min
Cooking : 35 min
Total time : 55 min Rest : 0 min
6 people
600 g pumpkin
1 shallot
1 onion
1 garlic
25 ml olive oil
25 g butter
200 g small spelt
200 ml white wine
200 ml water
1 vegetable bouillon cube
150 g Bleu d'Auvergne
50 g chestnut
70 g parmesan
1 cebettes (cives)
Associated products
RECIPE STEPS
1
Cut off the top of the pumpkin, remove the seeds and flesh.
Cut into cubes.
- 600 g pumpkin
2
In the metalbowl, blend the garlic, onion and shallots, run the program.
- 1 shallot
- 1 garlic
- 1 onion
Expert
00:30 / 13 / __°C
3
Add the olive oil and butter and start the program.
- 25 ml olive oil
- 25 g butter
Stir-fry
07:00 / Auto / 160°C
4
As soon as the smoke has cleared from the bowl, toast the spelt with the white wine and remove the lid.
When the previous program has finished, start the one in this step.
- 200 g small spelt
- 200 ml white wine
Simmering
04:00 / 3 / 120°C
5
Add the ingredients and restart the program.
- 600 g pumpkin
- 200 ml water
- 1 vegetable bouillon cube
- 150 g Bleu d'Auvergne
- 50 g chestnut
- 70 g parmesan
Expert
23:00 / 2A / 100°C
6
If necessary, extend cooking time by restarting the program.
Expert
05:00 / 2A / 100°C
7
Chop the spring onion, a few pieces of blue cheese and crush a few chestnuts.
Pour the risotto into the pumpkin.
Sprinkle with pieces of cébette, blue cheese and chestnuts.
- 1 cebettes (cives)
