C is a recipe that Valerie and Marie ° ° ° have done during their workshop in thermomix Conforexpo held last Sunday, I wanted to remake this great dish at home for a taste of my family, having a freezer full of pocket Cube pumpkin from the garden, I track everything I can do with it. It is a creamy risotto very easy. Since I do not thermomix, I simply adapted the recipe. I served with sea bream fillets prepared in foil in the steamer at the same time as my pumpkin cubes. 
Ingredients: - 400 g special risotto rice (or arborio rice)
- 4 tbsp olive oil
- 1 liter of water
- 1 cube of vegetable stock
- 1 kg pumpkin
- 3 tbsp of mashed almonds (organic grocery) 2 shallots
- Salt
Preparation;
- Peel, remove seeds and cut into cubes the flesh of your pumpkin to cook it 30 minutes into your steamer.
- Remove the skin from shallots, chop finements.
- In a large pot, pour olive oil to fry the shallots for 10 minutes.
- Pour the rice on shallots, slowly pour the water along with your cube vegetable stock, stirring constantly.
- Put three tablespoons of almond puree, mix
- At this point, your rice will be fully inflated, its color will be white rather than translucent, it's time to bring your pumpkin in your baked casserole with rice Mix well.
- Season with salt to taste.
Sandrine Teddy and very attentive ... would not it time to taste the chocolate cake?? Lol
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