Instant Pot Pumpkin Risotto
User Reviews
5
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Prep Time
24 mins
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Cook Time
6 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
656 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Instant Pot Pumpkin Risotto
Description
Instant Pot Pumpkin Risotto is a savory dish made by sautéing finely chopped onions, garlic, and half of the diced pumpkin in olive oil with a blend of dried thyme, rosemary, curry powder, cinnamon, nutmeg, and black pepper. Arborio rice is toasted briefly before adding white wine to add depth of flavor. Then, vegetable or chicken broth along with the remaining pumpkin cubes is added before sealing the pot to cook under pressure.
The pressure cooking method tenderizes the pumpkin and infuses the rice with the rich flavors of herbs and spices, producing a creamy texture typical of risotto. Finishing the dish with butter and freshly grated Parmesan cheese enhances the richness and gives it a smooth mouthfeel. If the risotto is too watery, further sautéing or adding extra cheese helps achieve the desired consistency.
This risotto pairs well as a comforting main course or a side that brings seasonal flavors to the table. It benefits from the ease and speed of the Instant Pot while capturing the traditional creamy risotto experience with the added earthiness of pumpkin.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion very finely chopped
- 4 cloves garlic minced
- 1 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 tsp black pepper ground
- 1/2 teaspoon salt or to taste
- 2 cups arborio rice not cooked
- 1/2 cup white wine
- 4 1/2 cup vegetable broth or chicken broth
- 1 lb pumpkin peeled, seeded and diced in 1/2-inch cubes, uncooked
- 2 tablespoons butter unsalted
- 1 cup Parmesan Cheese freshly grated
Instructions
Saute:
- Select the SAUTE function on the Instant Pot.
- Once heated, add the oil, diced onion, and half the pumpkin pieces. Saute for 4-5 minutes, stirring occasionally.
- Add garlic, dried herbs, spices, salt, and pepper. Stir and cook for 1 more minute.
- Add rice and stir for 2 minutes to lightly toast it.
- Add white wine, and using a wooden spoon stir and cook until completely evaporated about 1-2 minutes.
- Canceel SAUTE function.
Pressure Cook:
- Add the broth and remaining pumpkin pieces. Close the lid, lock it, and turn the valve to sealing.
- Pressure Cook on High for 6 minutes using. It will take about 10-14 minutes to come to pressure.
- Once cooking time is finished, do a Quick Pressure Release by turning the valve to venting position.
- When pressure is fully released, carefully remove the lid.
Add cheese:
- Add the butter and cheese and stir. the risotto.
- If it's too watery, click on Saute and cook for a few more minutes or add more cheese.
- If too thick, add more broth or water, stir and cook for a few minutes.
- Taste and adjust for seasonings before serving.
- Serve immediately topped with additional Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 94g | 31% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 1804mg | 75% |
| Potassium | 547mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 10606IU | 212% |
| Vitamin C | 12mg | 13% |
| Calcium | 344mg | 34% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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