Instant Pot Pumpkin Risotto
19
- Prep Time10 mins
- Total Time40 mins
- Makes5 servings
Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.
We’re turning to our hands-down favourite Instant Pot recipes this season—starting with this Instant Pot Pumpkin Risotto recipe.
Ingredients
5 slices thick-cut bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp coarsely chopped sage
1 cup arborio rice
3 cups reduced-sodium chicken broth
1 1/2 cups canned pumpkin purée
1/4 tsp salt
1/2 cup crumbled feta cheese, divided
Instructions
Press Sauté button on Normal. Add bacon to Pot insert and cook, stirring often, until crispy, 4 to 6 min. Add onion, garlic and sage; cook until softened, 3 min.
Stir in rice until coated, about 1 min. Pour in broth, scraping up and stirring in any browned bits from bottom of pot, then stir in pumpkin and salt. Season with pepper.
Put the lid on the Instant Pot. Close the pressure- release valve. Press Manual Pressure Cook button, on High, and set for 8 min (will take about 10 min to come to pressure). When cooking finishes, carefully open the pressure-release valve to depressurize, about 2 min.
Press Cancel button, open lid and press Sauté button, on Normal, again. Simmer, stirring often, until rice is just tender, 4 to 5 min. Stir in half of the feta. Divide risotto among bowls. Top with remaining feta.
Nutrition (per serving)
Calories 389, Protein 12g, Carbohydrates 43g, Fat 19g, Fibre 3g, Sodium 934mg.
Editor's Note
Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.