Vegan Pumpkin Risotto [Instant Pot or Stove Top]

Instant Pot Directions

1. Set your Instant Pot to the sauté function and melt the butter, if using. Then add the shallots and garlic and sauté for 1 minute, stirring constantly.
2. Add the rice and mix well to coat with the butter and slightly toast the rice, approx 1 minute. Then pour in the wine and de-glaze the bottom of the pot. Mix constantly until the wine is absorbed by the rice, approx 1 minute and then turn off the Instant Pot.
3. Now add all remaining ingredients, EXCEPT the coconut milk. Mix well, and push down any rice stuck to the sides of the pot to make sure they're in the liquids. Close the lid and turn the valve to the sealing position. Set to high pressure for 6 minutes.
4. Once the timer is complete, quick release the steam valve and open the lid once safe to do so. The risotto might appear watery at first, but just give it a good mix and it will quickly absorb the liquid.
5. Pour in the coconut milk, mix well and serve garnished with more fresh sage if desired.

Stove Top Directions

1. Melt the butter (if using) in a large, deep skillet. Then sauté the shallots and garlic for 1 minute, stirring constantly.
2. Add the rice and mix well to coat with the butter and slightly toast the rice, for about 1 minute. Then pour in the wine and the peas and mix well. Stir constantly until the wine is absorbed. This will take about 1 minute.
3. Now add your broth, 1 ladle or so at a time to the pan, mixing well each time and stirring often. Once each ladle of broth is absorbed, continue adding more until you've used up all your broth. This process should take around 15-20 minutes.
4. Now add the pumpkin puree and the coconut milk and mix well. Once creamy and combined, serve garnished with more fresh sage, if desired.