Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.
1 1/2 cups
- 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)
- 12 g,
- 43 g,
- 19 g,
- 3 g,
- 934 mg.
Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.