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Mouthwatering Instant Pot Pumpkin Risotto

Mouthwatering Instant Pot Pumpkin Risotto for Cozy Fall Nights

This Mouthwatering Instant Pot Pumpkin Risotto captures fall flavors in every creamy bite, perfect for cozy gatherings or busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup Diced Red Onion
  • 2 cloves Garlic Cloves (minced)
For the Herbs & Spices
  • 1 tablespoon Dried Parsley Flakes Can be swapped for fresh parsley if preferred.
  • 1 teaspoon Dried Thyme Substitute with fresh thyme if needed.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Use fresh-ground for best flavor.
  • 1/4 teaspoon Ground Nutmeg Essential for fall flavors.
  • 1 pinch Ground Cinnamon Complements the pumpkin.
For the Risotto
  • 1 cup Arborio Rice Avoid long-grain rice.
  • 1/2 cup Dry White Wine Can be omitted for non-alcoholic version.
  • 3 cups Vegetable Broth Use warm or room-temperature broth.
  • 1 cup Pumpkin Puree Fresh or canned works.
For Finishing Touches
  • 2 tablespoons Butter Use olive oil for a vegan option.
  • 1/2 cup Grated Parmesan Cheese Use nutritional yeast for a vegan alternative.

Equipment

  • Instant Pot

Method
 

Cooking Instructions
  1. Set your Instant Pot to sauté on high for 7 minutes. Once heated, add a drizzle of extra virgin olive oil and diced red onion. Sauté for about 3 minutes until the onion becomes translucent.
  2. Add minced garlic, dried parsley flakes, thyme, salt, black pepper, ground nutmeg, and a pinch of ground cinnamon. Sauté for an additional minute until fragrant.
  3. Add arborio rice and toast for 2 minutes until slightly translucent, stirring frequently.
  4. Pour in dry white wine and stir until the liquid evaporates, about 1 minute.
  5. Turn off the sauté function and carefully pour in warm vegetable broth. Mix in the pumpkin puree.
  6. Seal the Instant Pot lid and set to pressure cook on high for 6 minutes.
  7. Perform a quick release of the pressure and stir the risotto well to combine.
  8. Incorporate butter and grated parmesan cheese, stirring until melted and creamy. Let it rest for about 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store leftover risotto in an airtight container in the fridge for up to 4 days. Reheat gently to restore creaminess. For freezing, cool completely and store for up to 3 months.

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