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5 from 8 votes

Instant Pot Goat Cheese Pumpkin Risotto

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: global, Italian
Keyword: instant pot, risotto
Servings: 4 servings
Author: Aline Shaw

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.

Bom Apetite!!