- 300 gr. Carnaroli or arborio rice
- 1/2 red onion
- 60 gr. pumpkin
- 150 gr. zucchini
- 75 gr. carrot
- 675 ml. vegetable or poultry stock
- 70 ml. dry white wine
- 60 gr. butter
- Grated Parmesan cheese
- Black pepper
Chop the onion into fine brunoise. Chop the zucchini and carrots, once peeled, into small cubes. Heat olive oil in a Magefesa Athenas superfast pressure cooker until hot, add a knob of butter and fry the onion over medium heat until it turns transparent. Add the carrot and sauté for a couple of minutes more.
Add the bacon and pumpkin, sauté for a few seconds before adding the zucchini. Then add the rice and sauté until the grains turn transparent. Moist with white wine and allow the alcohol to evaporate. Pour the hot vegetable stock and season to taste.