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Instant Pot Pumpkin Risotto

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Indulge in the creamy comfort of Instant Pot Pumpkin Risotto, a delightful dish that captures the essence of autumn. With the perfect blend of nutty Arborio rice and rich pumpkin puree, this risotto is elevated with aromatic sage and grated Parmesan cheese. Quick to prepare in your Instant Pot, it’s an ideal choice for weeknight dinners or festive gatherings. Cozy up with a bowl full of warmth and flavor that will have everyone asking for seconds.

Ingredients

Scale
  • 1 cup Arborio rice
  • 1 cup canned pumpkin puree
  • 3 cups low-sodium chicken or vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 6 fresh sage leaves (or 1 tsp dried)
  • 2 tbsp butter (or olive oil)
  • Salt and pepper to taste

Instructions

  1. Set your Instant Pot to sauté mode. Melt the butter and add the chopped onion; cook until translucent. Stir in minced garlic and sauté until fragrant.
  2. Add Arborio rice to the pot, stirring frequently for about two minutes to toast slightly.
  3. Pour in the broth and pumpkin puree, mixing well to combine.
  4. Season with sage leaves, salt, and pepper. Seal the lid securely.
  5. Set the Instant Pot to manual pressure for five minutes; ensure the vent is sealed. Once done, allow natural release for ten minutes before quick-releasing any remaining pressure.
  6. Carefully open the lid and stir in grated Parmesan cheese until melted. Adjust seasoning if necessary before serving hot.

Nutrition

Keywords: - For added depth, consider incorporating sautéed mushrooms or spinach. - Experiment with spices like nutmeg or cinnamon for extra warmth. - Store leftovers in an airtight container for up to three days; reheat gently with a splash of broth.

Find it online: https://flavorinside.com/creamy-instant-pot-pumpkin-risotto-fall-comfort-food-recipe/