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Instant Pot Pumpkin Risotto Recipe (Vegan, Gluten-Free)
This Instant Pot Pumpkin Risotto recipe is easy, comforting, made with pumpkin puree, arborio rice, sage, walnuts, and ready in twenty minutes!
Prep Time
5
minutes
mins
Cook Time
13
minutes
mins
Total Time
18
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
Italian
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
people
Calories:
272
kcal
Author:
Kristen Wood
Equipment
Instant Pot
Pumpkin Puree
Arborio Rice
Ingredients
2
tablespoons
olive oil
or butter
1
onion
finely chopped
2
garlic cloves
minced or grated
1
tablespoon
fresh sage leaves
finely chopped
2
cups
water
1
cup
arborio rice
3/4
cup
pumpkin puree
fresh or canned
1
teaspoon
sea salt or pink salt
3/4
cup
raw walnuts
for topping
shredded parmesan cheese
optional, for topping
Instructions
Set your electric pressure cooker to the saute function. Add the oil, onion and garlic. Saute for 5 minutes, stirring frequently.
Add the sage and saute for 2 minutes longer.
Press the cancel button, then add the water, rice, pumpkin puree and salt. Stir well.
Set the electric pressure cooker to high pressure for 6 minutes.
Meanwhile, add the walnuts to a skillet over medium heat and cook for 5 minutes or until turning color and smelling toasty. Set aside.
When the risotto is done cooking, quick release the pressure. Stir well.
Optionally top off with vegetarian or vegan parmesan before serving. Enjoy!
Notes
You might also like this compilation of
Vegetarian Instant Pot Recipes!
Also check out our
November Produce Guide.
You Might Also Like:
5 Best Mushrooms for Risotto.
You might like:
Vegetarian Pumpkin Recipes
.
Nutrition
Serving:
1
bowl
|
Calories:
272
kcal
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
592
mg
|
Potassium:
185
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
7150
IU
|
Vitamin C:
4
mg
|
Calcium:
36
mg
|
Iron:
3
mg