Instructions

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. Close the pot and turn the pressure regulating valve to position I. Set heat to maximum and wait until the valve starts releasing steam. Cook it for 5 to 6 minutes over medium-low heat. After time has elapsed, use the fast pressure release system to open the unit and avoid overcooked rice. Add the butter cut into cubes and the grated Parmesan cheese, stir slowly until melted. If we want to adjust the texture of risotto, we may add some hot stock until desired creaminess. Serve immediately after.