Pumpkin Risotto

By: Caro Fuentes

Pumpkin Risotto
I
cuisine icon Course
Main Dishes
cuisine icon Duration
5 Minutes
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 portions, 5 minutes, carnaroli rice, finely diced, for risotto, ginger, grated or shredded, instant pot, main dishes, olive oil, onion, or other preferred, paprika, pressure cook, pumpkin purée, rice, salt, vegan, vegan cheese, vegetable broth, white wine

serving icon Servings
4 Portions
Ingredients
  • 12 oz (330 g) pumpkin purée
  • 4 ½ cups vegetable broth
  • 1 ½ cups Carnaroli rice, for risotto
  • ½ cup white wine
  • ½ onion, finely diced
  • ½ cup meltable vegan cheese,or other preferred
  • 3 tbsp olive oil
  • ⅓” (1 cm) Ginger, grated or shredded
  • 1 ½ tsp salt
  • ¼ tsp paprika
Instructions
  • Place the inner pot inside the Instant Pot® and press Saute. Add the olive oil and heat. Add the onion, ginger, and paprika. Sauté until onion is translucent.
  • Add the rice and sauté for a few minutes.
  • Add the white wine and cook, stirring constantly until it cooks off completely.
  • Add the broth, pumpkin purée, and salt. Stir everything.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  • Once this is done, release the pressure by moving the handle to Venting, and open.
  • Add the cheese and stir. At first, the consistency will be more liquid and after a few minutes, it will thicken.
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