Directions
Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

1. Wash and clean the shallot, 3/4 of carrot, fennel and 3/4 of celery and dice.
2. Put all these vegetables in a saucepan, cover with a litre and a half of water and bring to a boil.
3. Clean the pumpkin peel, wash and cut two-thirds into small pieces, the rest into thin slices that will be used for decoration.
4. When the water is boiling, add half of the chopped parsley, diced pumpkin and a little salt. Simmer for 20 minutes then drain and mash the vegetables in a blender to make a puree, set aside the created vegetable stock.
5. In a saucepan add the remaining carrot, celery and shallots after dicing then fry with 3 or 4 tablespoons of oil. Add the rice, toast for 1 minute, pour the white wine and let it evaporate.
6. Add the pureed vegetables and a ladle of stock and simmer, adding more liquid when the previous has been absorbed.
7. Two minutes before removing from heat, add a the butter, milk and lemon zest 1 teaspoon chopped rosemary.
8. Season with salt and pepper and serve. Garnish with thin slices of pumpkin prepared previously, saute in a little olive oil extra virgin olive oil and sprinkled with Parmesan.