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.
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.
