Instant Pot Goat Cheese 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. 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!
Servings: 4 servings
Equipment
- Instant Pot
Ingredients
For the Garnish:
- 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
- 4 cloves of garlic, minced *or 1 Tbsp of Brazilian Sofrito
- 1-2 cups pumpkin, peeled and grated
- 2 Tbsp butter plus 2 more for finishing
- 1 bay leaf
- 3 whole clove
- 1/4 tsp of nutmeg
- 1 whole star anise (optional)
- 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
Instructions
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.