Instant Pot Pumpkin Risotto
Make this creamy Instant Pot risotto using either pumpkin puree or fresh pumpkin in under 20 mins. Perfect fall recipe to enjoy pumpkins. Risotto couldn’t be easier than this.
Servings: 4
Calories: 286kcal
Equipment
Ingredients
- 1 ½ cup arborio rice
- 1 cup pumpkin puree
- 2-3 tablespoon parmesan cheese
- 3 cups chicken broth + 2 cups water use veggie broth if vegan or vegetarian
- ¼ cup loosely packed parsley leaves
- 1 large garlic cloves
- 1 tablespoon lemon zest
- 1 teaspoon cooking oil
- salt and pepper
Optional
- 1 tablespoon extra virgin olive oil/brown butter
Instructions
- Turn Instant Pot to high saute mode, add cooking oil and rice, and toast it for 1-2 min.
- Add pumpkin puree, salt, and pepper; mix well.
- Then add a total of 5 cups of chicken/veggie broth plus water and mix everything well.
- Turn off the Instant Pot, cover, and then turn it back to manual high pressure for 5 min. Make sure the valve is in the sealing position.
- When the cooking time is over, turn off the Instant Pot and let the steam release naturally for 10 min and then release the remaining steam manually.
- Meanwhile, prepare gremolata, i.e., finely minced parsley, garlic, and lemon zest with a pinch of salt.
- Remove the lid, add parmesan cheese and gremolata (and more broth if necessary and mix it with the rice.
- Optionally while serving, drizzle some extra virgin olive oil or brown butter and serve warm.
Notes
- Using broth - If you are vegan/vegetarian, use vegetable broth instead of chicken broth. I always use a mixture of water and broth in the recipe. It helps to cut down on the cost, and I never notice the difference in taste.
- Unlike other rice dishes, it is advised not to rinse the rice as it helps to get a creamy texture in the risotto.
- Risotto consistency - Risotto is slightly flowy and tender in texture; therefore, it needs more water than cooking regular rice. In this case, when you open the Instant Pot after the cooking is over, add more broth if necessary and mix it well with rice. Keep adding the broth and mix simultaneously until you get the desired consistency.
- Add gremolata, i.e., a mixture of finely chopped garlic, parsley, and lemon zest, at the end when the risotto is fully ready. This will add fresh and amazing flavors to the risotto. Do not add it before cooking the rice, as it will lose its flavor at high temperatures while cooking.
Nutrition
Calories: 286kcal | Carbohydrates: 62g | Protein: -19.8g | Fat: 2.9g | Saturated Fat: 0.9g | Fiber: 0.9g | Sugar: 1.1g