Instant Pot Pumpkin Risotto

Ingredients

• Arborio rice
• Pumpkin puree: this recipe is made with pumpkin puree, either canned or homemade.
• Dry white wine: choose a wine such as Chardonnay, Pinot Gris, Sauvignon Blanc. While you can use cooking wine, I highly recommend using a real wine for the flavor benefits.
• Grated parmesan cheese
• Vegetable broth: or chicken broth.
• Onion: I prefer red onion, but sweet onion and yellow onion are both great to use too.
• Garlic: I love using roasted garlic cloves, but fresh minced garlic cloves are perfectly fine.
• Seasonings: dried parsley, dried thyme, ground nutmeg, ground cinnamon, salt and black pepper. If using fresh herbs, use 3 times as much.
• Butter
• Extra virgin olive oil

Can I Use A Different Rice?

While arborio rice is traditionally used for making risotto, it's not the only option. Other short-grain rice varieties like Carnaroli and Vialone Nano are also suitable for making risotto. These rice varieties have a high starch content, which is essential for creating the creamy texture that is characteristic of a good risotto.

How Much Water Is Needed Per Cup Of Arborio Rice?

For every 1 cup of dry arborio rice, you need 2 cups of water or other liquid.

How Much Risotto Does This Make?

This recipe yields 6 cups of cooked pumpkin risotto.

Step-By-Step Instructions

1. Set the Instant Pot to saute on high or normal for 7 minutes. Add extra virgin olive oil and diced red onion. Saute, stirring occasionally for 3 minutes. Add the minced garlic cloves, dried thyme, dried parsley, salt, pepper, nutmeg and pinch of cinnamon. Saute 1 minute more.
2. Add the arborio rice and toast for 2 minutes stirring frequently. Pour in the white wine and stir until wine completely evaporates, about 1 minute.
3. Turn off saute and pour in vegetable broth. Deglaze the pot to release any stuck pieces of food. Add the pumpkin puree and mix well.
4. Close and seal the pressure cooker lid. Set to pressure cook / manual on high for 6 minutes. Quickly release the pressure when finished.
5. Open the lid and stir in butter and grated parmesan cheese. Top with fresh parsley for serving, if desired.

How To Store

Store in the fridge for up to 7 days. It's freezer-friendly for up to 6 months.

What To Serve With Pumpkin Risotto

Some delicious options for serving pumpkin risotto are:

• Green salads, such as house, cobb or Caesar.
• Spinach and other greens like kale.
• Roasted or steamed vegetables, like broccoli, asparagus and green beans.
• Breads: this would be wonderful with a side of homemade garlic bread, cheese bread and Italian bread.
• Grilled chicken: choose simple chicken recipes, such as herb roasted chicken and others with simple marinades to compliment the savory flavorful risotto.
• Fish: risotto pairs wonderfully with grilled or baked salmon, white fish, bacon-wrapped scallops and shrimp, among others.

Variations

• Vegan: skip the butter and grated parmesan cheese at the end. Substitute with vegan butter and vegan cheese. Make sure that the dry white wine you've picked is vegan.
• Different Herbs: sage is a great herb for seasoning pumpkin and squash. Rosemary works well in this recipe too. You can mix these into the risotto or serve topped with fresh sage leaves or rosemary sprigs.
• Different Cheeses: top pumpkin risotto with goat cheese, feta cheese or asiago cheese in addition to or instead of parmesan cheese.
• Add seasonal toppings: for some crunch to your risotto, top with crushed almonds, pecans or walnuts. Or mix in dried cranberries or fresh pomegranate seeds.
• Other Squash: follow the recipe but use butternut squash puree or acorn squash puree instead of pumpkin.
• Fresh Pumpkin: you can also use pumpkin chunks, butternut squash chunks or acorn squash chunks rather than puree. Add them to the recipe when you would add the canned pumpkin.

How To Make It Ahead

You can make pumpkin risotto up to 6 months in advance if you freeze it and about a week ahead if you refrigerate it. Simply follow the cooking instructions, then transfer to a foil pan. Cover tightly with plastic wrap and secure the foil lid onto the pan. Refrigerate or freeze for the recommended time. Thaw overnight in the fridge and reheat in the oven (covered) at 350 degrees Fahrenheit until warmed through, about 20 minutes. Or reheat from frozen for about 40 minutes.