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.

Bom Apetite!!