Serves: 8 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 1 large pumpkin 600g whole valance. Carnaroli rice 40g. 30g fresh rosemary. 20ml vegetable butter. 50g skimmed milk. pecorino cheese 1 onion 1 carrot 1 zucchini 1 onion 1 potato 2 tablespoons extra virgin olive oil salt pepper Peel PROCEEDINGS -------------------------- and finely chopped scallions.
Prepare the vegetable broth in a pressure cooker by boiling in 1.5 lt. Water carrot, zucchini, onion and potato thoroughly cleaned for 15 minutes when the pot begins to hiss. Meanwhile, open the pumpkin and cut the cap with a spoon or small knife started to empty from the inside. The flesh you'll need 'to cook the rice and pumpkin emptied from the container.
Remove the seeds of pumpkin and diced regular and not too little flesh. In a saucepan heat the olive oil with plenty of rosemary, leaving the stems intact, add the pumpkin and cut the shallots and let it simmer for about 20 minutes or until the pumpkin will be 'well-softened. Add the rice, toast a few minutes and start adding the hot stock a ladle, as it is absorbed.
It will take about 16 to 18 minutes in goal 'area, with a small skimmer, you can start to remove the sprigs of rosemary, which have now left their full flavor. When cooked, remove from heat, stir in butter, milk and grated cheese, let stand a few minutes then transfer the rice into the hollowed pumpkin with a handful of fresh rosemary. 
Prepare the vegetable broth in a pressure cooker by boiling in 1.5 lt. Water carrot, zucchini, onion and potato thoroughly cleaned for 15 minutes when the pot begins to hiss. Meanwhile, open the pumpkin and cut the cap with a spoon or small knife started to empty from the inside. The flesh you'll need 'to cook the rice and pumpkin emptied from the container.
Remove the seeds of pumpkin and diced regular and not too little flesh. In a saucepan heat the olive oil with plenty of rosemary, leaving the stems intact, add the pumpkin and cut the shallots and let it simmer for about 20 minutes or until the pumpkin will be 'well-softened. Add the rice, toast a few minutes and start adding the hot stock a ladle, as it is absorbed.
It will take about 16 to 18 minutes in goal 'area, with a small skimmer, you can start to remove the sprigs of rosemary, which have now left their full flavor. When cooked, remove from heat, stir in butter, milk and grated cheese, let stand a few minutes then transfer the rice into the hollowed pumpkin with a handful of fresh rosemary.
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