Instant Pot Pumpkin Risotto

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You can save the oven for the pumpkin pie and use the Instant Pot to make this delicious Pumpkin Risotto. It is a wonderful side dish or main meal. 

Here's What You Need

For this recipe you need: -Pumpkin cubes -Freshly grated parmesan cheese -Vegetable or chicken broth -Unsalted butter -White wine -Arborio rice -Finely chopped onions -Minced garlic  -Extra virgin olive oil -Thyme -Rosemary -Nutmeg -Cinnamon -Curry powder -Salt -Ground black pepper

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STEP 1

First, set the pot to saute. Then, add the oil, onion, and half the pumpkin pieces. Saute for 5 minutes, stirring occsionally.

STEP 2

Next, add the garlic, herbs, spices, salt, and pepper. Cook for 1 more minute, stirring often. Add rice and stir for 2 minutes to toast. Pour in the wine and stir for another 2 minutes. 

STEP 3

Now, add the broth and the rest of the pumpkin. Close and lock the lid and turn it to sealing. Cook on high for 6 minutes. Then, do a quick release and remove the lid.

STEP 4

After, add the cheese and butter and stir. If it is watery, turn it back to saute and cook longer. Add water if it is too thick. Finally, taste, season, and serve. 

Servings & Calories

4

Servings

656

Calories

45

Minutes

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You can have an easy dinner or lunch in minutes with this foolproof recipe for Pumpkin Risotto. And it makes great leftovers!

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