Pumpkin risotto with white truffles

Pumpkin risotto with white truffles

the recipe


  • 320 g arborio rice
  • 160 g cube chopped pumpkin
  • 6 g white truffles
  • 20 g fresh mangold
  • 4 dl pumkin fond
  • 2 spoons of butter
  • 4 dl water, salt, little bit of truffle oil and very little parmesan


Stew for a bit the pumpkin and mangold, add the rice and pumpkin fond, white truffles and cook it together. During cooking add the Parmesan cheese and truffle oil. At the end, add the butter and serve.

Book your table

Come and find out why the bohemian spirit of Belgrade is still with us