The Best Instant Pot Pumpkin Risotto Recipe
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This Instant Pot Pumpkin Risotto recipe is easy, comforting, made with pumpkin puree, arborio rice, sage, walnuts, and ready in twenty minutes!
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olive oil
onion
garlic
fresh sage
water
arborio rice
pumpkin puree
salt
raw walnuts
parmesan (optional)
Ingredients
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– Set your electric pressure cooker to the saute function. Add the oil, onion and garlic. Saute for 5 minutes, stirring frequently.
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– Add the sage and saute for 2 minutes longer.
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– Press the cancel button, then add the water, rice, pumpkin puree and salt. Stir well.
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– Set the electric pressure cooker to high pressure for 6 minutes.
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– Meanwhile, add the walnuts to a skillet over medium heat and cook for 5 minutes or until turning color and smelling toasty. Set aside.
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– When the risotto is done cooking, quick release the pressure. Stir well.
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– Optionally top off with vegetarian or vegan parmesan before serving. Enjoy!
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