INSTANT POT PUMPKIN RISOTTO

This instant pot pumpkin risotto recipe is creamy and luxurious. The pumpkin and the fall spices really come together in a delicate way, and the tartness of the goat cheese is a delicious little surprise in the end.

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The best part? You can get this pretty dish done without standing over your stove stirring and stirring and STIRRING! Oh, and the sweet roasted pumpkin garnish is totally optional, but if I’m being honest, you should definitely not skip it!

[{"selector":"#anim-820bb22a-8f86-4fd6-8b23-59c53c895e82 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Make this Recipe!

1. 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

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2. 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.

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3. Using the sauté setting of your instant pot, melt 2 Tbsp of butter.

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3. Add the shallots and the garlic, and sautée until the shallots are transparent – approx 3 mins.

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HOW TO MAKE INSTANT POT PUMPKIN RISOTTO

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BEAN AND PASTA SOUP (SOPA DE FEIJÃO COM MACARRÃO)

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INSTANT POT PUMPKIN RISOTTO

Brazilian Kitchen Abroad

This instant pot pumpkin risotto recipe is creamy and luxurious. The pumpkin and the fall spices really come together in a delicate way, and the tartness of the goat cheese is a delicious little surprise in the end.

~ Brazilian Kitchen Abroad

The best part? You can get this pretty dish done without standing over your stove stirring and stirring and STIRRING! Oh, and the sweet roasted pumpkin garnish is totally optional, but if I’m being honest, you should definitely not skip it!

1. 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

GARNISH (OPTIONAL)

2. 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.

TOSS

3. Using the sauté setting of your instant pot, melt 2 Tbsp of butter.

MAKE THE RISOTTO

3. Add the shallots and the garlic, and sautée until the shallots are transparent – approx 3 mins.

MAKE THE RISOTTO

HOW TO MAKE INSTANT POT PUMPKIN RISOTTO

READ MORE:

BEAN AND PASTA SOUP (SOPA DE FEIJÃO COM MACARRÃO)

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CREAMY BLACK BEAN SOUP

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