Instant pot risotto! Whaaaaaat?!!!
Yes. And it is ready in about 15 mins!
Seriously, this dish is perfect for an intimate meal, whether you are looking for something quick for a fall date night in, or something a little different (and still quick!) for a small thanksgiving party. This dish is also versatile, and it’s perfect as an appetizer by itself in small portions, or as a side/main dish.
You need this in your life!!
Give it a try! Take a picture and share with me on Instagram by tagging me or using #cookingwithaline
Instant Pot Pumpkin Risotto Recipe
I usually serve the risotto with a caramelized pumpkin garnish, which is totally optional, but also totally worth it! It’s a little more time than the risotto itself, but again, worth it!!! If you want to make it too, just preheat your oven to about 400F. Drizzle a little olive oil on the diced pumpkins. Season with salt and pepper and a little bit of thyme. Bake until pumpkins are soft. Then, when the pumpkins are baked, add them to a bowl with the melted butter and the brown sugar, and toss to coat. Then bake again to caramelize them. It’s bomb!
As for the risotto, just melt a little butter in the pressure cooker or instant pot (using saute setting), then throw the garlic and shallots in there to sautée a few mins.
Add the risotto and cook a few minutes stirring occasionally.
Then add the shaved pumpkins, and keep sautéing!
Add the spices.
Then, add the wine and cook until it evaporates.
Now, add the stock and a couple of sprigs of thyme and close the pan. Switch the instant pot function to manual and set to 3 mins!
After 3 minutes, release the pressure safely (seriously, please be safe!!!) open the pan (carefully!!!).
Your risotto should look like the one in the pic below. As you can see, this is a bit more liquid than what we’d want in a risotto, so, get that pan back to the stove (or switch function back to saute) and keep it over medium heat. Remove the sprigs of thyme and discard them. Then add some more butter, and the cheese to the pan and keep cooking until it reduces a little more. Should be just a few more minutes.
Super Fast and Creamy Pumpkin Risotto!
Now your risotto should be all creamy and delicious!
You can serve with a little more cheese sprinkled on top and yummy! Dinner is ready!!
Take a picture of your dish and share with me on Instagram by tagging me or using #cookingwithaline
Instant Pot Goat Cheese Pumpkin Risotto
For the Garnish:
- 1 1/2 cups of diced pumpkins
- about a Tbsp of olive oil
- Salt and pepper to taste
- 1 Tbsp melted butter
- 1 Tbsp of brown sugar
- 1 sprig of thyme
For the Risotto:
- 1 cup of arborio rice
- 1 shallot sliced
- 1 clove of garlic minced
- about a cup of grated pumpkin
- 2 Tbsp butter plus 2 more for finishing
- 1 bay leaf
- 1 whole clove
- a pinch of nutmeg
- a pinch of cayenne
- salt and pepper to taste
- 1 cup of white wine
- 3 cups of chicken stock
- 2 sprigs of thyme
- 2 Tbsp goat cheese
For the Garnish (optional):
- Preheat oven to 400F
- Drizzle diced pumpkin with olive oil.
- Season with salt and pepper and a little bit of thyme.
- Bake until pumpkins are soft – approximately 30 minutes
- When the pumpkins are baked, add them to a bowl with the melted butter and the brown sugar.
- Toss to coat.
- Return the pumpkins to the baking sheet, then to the oven, to caramelize – approximately 10 minutes.
- When the pumpkins are caramelized, remove from the oven and set aside.
For the Risotto:
- Using the saute setting of your instant pot, melt 2 Tbsp of butter
- Add the shallots and the garlic, and sautée until the shallots are transparent – approx 3 mins.
- Add the risotto and cook a few minutes stirring occasionally.
- Add the grated pumpkins, and stir for a few minutes.
- Add the bayleaf, the clove, the nutmeg, the cayenne, salt and pepper and stir.
- Add the wine and cook until it evaporates completely.
- Add the stock and the 2 sprigs of thyme. Close the instant pot, switch setting to manual and set to 3 minutes.
- After 3 minutes, safely release the pressure and carefully open the pot.
- Switch the setting back to saute.
- Remove the sprigs of thyme and discard them.
- Add some more butter, and the cheese to the pan and keep cooking until the liquid reduces a little more and the risotto is creamy – approx 3 mins.