No babysitting is required for this pumpkiny riff on classic risotto. Gone are the days of standing over a hot stove while constantly stirring rice. Your guests will never know just how easy it is to make this perfect risotto!
Ingredients
- 2 tablespoons butter
- 2 shallots, minced
- 2 cloves of garlic, minced
- 2 cups (360 g) short grain rice (Arborio)
- ¼ cup (60 ml) dry white wine
- 4 cups (950 ml) vegetable (or chicken) broth
- 1 (15-ounce) (425 g) can pumpkin puree
- ¼ cup (20 g) fresh, grated Parmesan cheese and extra for serving
How to Make It
- Press the Sauté button to heat up the Instant Pot inner pot. When the display reads “Hot,” add the butter. Add the shallots to the pot and sauté them for 3–4 minutes. Add the garlic and sauté the mixture for 1 minute more.
- Add the rice and stir it into the mixture until the rice is well coated. Slowly stir the wine into the rice mixture until most of it has been absorbed. Press the Cancel button to turn off the sauté function.
- Add the broth to the pot, stir the mixture, and secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 6 minutes.
- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid when all the pressure is released.
- Add the pumpkin purée and stir it into the rice mixture until it is well combined.
- Add the Parmesan cheese and give the mixture a good stir. Serve the risotto hot with freshly grated cheese.