Instant Pot Goat Cheese Pumpkin Risotto

Name: Instant Pot Goat Cheese Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of diced pumpkins; about a Tbsp of olive oil; salt and pepper to taste; 1 Tbsp melted butter; 1 Tbsp of brown sugar; 1 sprig of thyme; 1 cup of Arborio rice; 1 shallot; 4 cloves of garlic, minced; 1-2 cups pumpkin, peeled and grated; 2 Tbsp butter; 1 bay leaf; 3 whole clove; 1/4 tsp of nutmeg; 1 whole star anise; A pinch of cayenne; salt and pepper to taste; 1 cup of white wine; 3 cups of chicken stock; 2 sprigs of thyme; 2 Tbsp goat cheese

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
412 kcal
Course
Side Dish, Main Course, Appetizer
Cuisine
International

Instant Pot Goat Cheese Pumpkin Risotto

Quincy Hayes

Report

This instant pot pumpkin risotto recipe is creamy and luxurious. The pumpkin and the fall spices really come together in a delicate way, and the tartness of the goat cheese is a delicious little surprise in the end. The best part? You can get this pretty dish done without standing over your stove stirring and stirring and STIRRING! Oh, and the sweet roasted pumpkin garnish is totally optional, but if I'm being honest, you should definitely not skip it!

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Ingredients

Servings

For the Garnish:

2 cups of diced pumpkins
about a Tbsp of olive oil
salt and pepper to taste
1 Tbsp melted butter
1 Tbsp of brown sugar
1 sprig of thyme

For the Risotto:

1 cup of Arborio rice
1 shallot sliced
4 cloves of garlic, minced *or 1 Tbsp of Brazilian Sofrito
1-2 cups pumpkin, peeled and grated
2 Tbsp butter plus 2 more for finishing
1 bay leaf
3 whole clove
1/4 tsp of nutmeg
1 whole star anise (optional)
A pinch of cayenne
salt and pepper to taste
1 cup of white wine
3 cups of chicken stock
2 sprigs of thyme
2 Tbsp goat cheese

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Instructions

For the Garnish (optional):

Preheat oven to 400F
Drizzle diced pumpkin with olive oil.
Season with salt and pepper and a little bit of thyme.
Bake until pumpkins are soft - approximately 30 minutes
When the pumpkins are baked, add them to a bowl with the melted butter and the brown sugar.
Toss to coat.
Return the pumpkins to the baking sheet, then to the oven, to caramelize - approximately 10 minutes.
When the pumpkins are caramelized, remove from the oven and set aside.

For the Risotto:

Using the saute setting of your instant pot, melt 2 Tbsp of butter
Add the shallots and the garlic, and sautée until the shallots are transparent - approx 3 mins.
Add the risotto and cook a few minutes stirring occasionally.
Add the grated pumpkins, and stir for a few minutes.
Add the bayleaf, the clove, the nutmeg, the cayenne, salt and pepper and stir.
Add the wine and cook until it evaporates completely.
Add the stock and the 2 sprigs of thyme. Close the instant pot, switch setting to manual and set to 3 minutes.
After 3 minutes, safely release the pressure and carefully open the pot.
Switch the setting back to saute.
Remove the sprigs of thyme and discard them.
Add some more butter, and the cheese to the pan and keep cooking until the liquid reduces a little more and the risotto is creamy - approx 3 mins.

Bom Apetite!!

Nutrition Information

Show Details

Serving 1serving Calories 412kcal (21%) Carbohydrates 66g (22%) Protein 11g (22%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 17mg (6%) Sodium 324mg (14%) Potassium 699mg (20%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 11378IU (228%) Vitamin C 25mg (28%) Calcium 98mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 412 kcal

% Daily Value*

Serving	1serving
Calories	412kcal	21%
Carbohydrates	66g	22%
Protein	11g	22%
Fat	7g	11%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	17mg	6%
Sodium	324mg	14%
Potassium	699mg	15%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	11378IU	228%
Vitamin C	25mg	28%
Calcium	98mg	10%
Iron	4mg	22%