Pumpkin Risotto


  • 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
  • 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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