Easy Instant Pot Pumpkin Risotto Recipe
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.5 out of 5 stars
(150)
Ingredients
4 servings
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh sage leaves for garnish
How would you rate this recipe?
Preparation
Step 1
Set the Instant Pot to sauté mode and add olive oil and butter.
Step 2
Once butter is melted, add onion and garlic. Sauté until onion is translucent.
Step 3
Add Arborio rice and stir until grains are coated in oil and butter.
Step 4
Pour in vegetable broth and pumpkin puree, stirring to combine.
Step 5
Secure the lid on the Instant Pot and set to pressure cook on high for 6 minutes.
Step 6
Once done, allow pressure to release naturally for 5 minutes, then quick release any remaining pressure.
Step 7
Stir in grated Parmesan cheese and adjust seasoning with salt and pepper.
Step 8
Let the risotto sit for a minute to thicken before serving.
Step 9
Garnish with fresh sage leaves before serving.
Step 10
Save recipe for the next time?
Chef's notes
For a richer flavor, consider adding a splash of white wine after adding the rice.
This recipe can be made vegan by omitting Parmesan cheese or using a plant-based alternative.
