Instant Pot Goat Cheese Pumpkin Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
412 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
International
Instant Pot Goat Cheese Pumpkin Risotto
Description
This risotto features arborio rice slowly cooked in an Instant Pot with shallots, garlic or Brazilian sofrito, grated pumpkin, and a blend of warm spices including bay leaf, cloves, nutmeg, cayenne, and optional star anise. White wine is added and cooked off before chicken stock and thyme sprigs complete the cooking liquid. The creamy risotto is finished with butter and goat cheese, providing a subtle tang and richness that complements the pumpkin's earthiness.
The texture should be creamy and soft with tender pieces of pumpkin throughout. The cooking technique in the Instant Pot allows for a convenient, one-pot process that reduces stirring time compared to traditional stovetop methods.
The optional garnish of diced pumpkin is roasted with butter, brown sugar, thyme, salt, and pepper to caramelize, adding a sweet contrast to the savory risotto when served on top. This dish suits a comforting fall meal and pairs well with simple green salads or roasted vegetables.
Ingredients
For the Garnish:
- 2 cups pumpkin diced
- olive oil about a Tbsp
- salt to taste
- black pepper to taste
- 1 Tbsp butter melted
- 1 Tbsp brown sugar
- 1 thyme sprig
For the Risotto:
- 1 cup arborio rice
- 1 shallot sliced
- 4 cloves garlic or 1 Tbsp of Brazilian Sofrito, minced
- 1-2 cups pumpkin peeled and grated
- 2 Tbsp butter plus 2 more for finishing
- 1 bay leaf
- 3 clove whole
- 1/4 tsp nutmeg
- 1 whole star anise (optional)
- cayenne pepper a pinch
- salt to taste
- black pepper to taste
- 1 cup white wine
- 3 cups chicken stock
- 2 thyme sprigs
- 2 Tbsp goat cheese
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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