Instant Pot Pumpkin Risotto
Instant Pot Pumpkin Risotto is a creamy, savory dish that captures the essence of fall in every bite. This quick and easy recipe combines Arborio rice with rich pumpkin puree and aromatic herbs, making it the perfect comfort food for chilly evenings or festive gatherings. In just 30 minutes, you can create a stunningly vibrant risotto that impresses your guests while warming your soul.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup canned pumpkin puree
- 3 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- 1. Set your Instant Pot to sauté mode. Add 1 tablespoon of oil and sauté chopped onions and minced garlic until translucent (about 3 minutes).
- 2. Stir in Arborio rice and toast for about 2 minutes until slightly transparent around the edges.
- 3. Pour in vegetable broth and pumpkin puree; stir well with a dash of salt and pepper.
- 4. Seal the lid on your Instant Pot, set to sealing mode, and cook on high pressure for 6 minutes. Allow natural release for 5 minutes before quick releasing.
- 5. Carefully open the lid and stir in grated Parmesan cheese and butter until melted and creamy.
- 6. Serve warm, garnished with additional Parmesan or fresh herbs as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: - For added flavor, consider incorporating sage or nutmeg. - Swap pumpkin with butternut squash for a different twist. - Leftovers can be stored in an airtight container for up to three days; reheat with a splash of broth for creaminess.