Pumpkin risotto cooked in an instant pot or pressure cooker is simple and quick, pretty easy and healthy. This vegan and simple recipe (20 minutes) of pumpkin puree, arborio rice, sage, and walnuts may be placed on the table.
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Reasons Why This Dish Is So Delicious This instant pot pumpkin risotto will quickly become a favorite for many reasons. It’s: Simple to prepare for. This pumpkin risotto is ready in a fraction of the time it would take to prepare on the stovetop since the pressure cooker performs the majority of the work. It is easy to prepare. In contrast to other recipes, creating this risotto is difficult to botch. When using this strategy, you may anticipate nice outcomes. Tasty! Sage and walnuts provide a wonderful taste depth that complements the pumpkin puree's inherent richness. Satisfying. Due to the arborio rice, pumpkin, and walnuts, you may expect to feel satisfied after consuming this dish. Simple pantry goods are used to produce this dish. This dish's ingredients have a long shelf life, allowing you to keep them on hand for weeks when you don't have time to go grocery shopping. Contains nutrients that boost the immune system. Pumpkin may even be considered a small celebrity. In addition to being low in calories, it is also rich in nutrients, such as vitamin A. Gluten-free and vegetarian alternatives. Excellent reception from the crowd. Ingredients Instant pot pumpkin risotto has the following ingredients: Olive oil and butter are both acceptable. The use of butter will make the risotto creamier. If you want to make a vegan risotto, use olive oil or vegan butter for the butter. Onion. After being peeled, the vegetables are minced extremely finely. 
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Garlic, peeled and finely chopped. Sage that has been freshly harvested. If you do not have fresh sage on available, dried would serve, but fresh will provide a more robust flavor. Pureed pumpkin (canned). By utilizing a can, one saves time. The Arborio rice variety. Arborio rice is perfect for creating risotto since it absorbs the flavors of the other components. After cooking, risotto obtains its characteristic creamy texture. Almonds in their original form. Nuts, such as walnuts, provide a more complex texture and flavor profile. Delicious. Parmesan or a vegan replacement for cheese (optional). Before serving, season the meal by sprinkling on the topping. Risotto with Pumpkin: A Step-by-Step Instant Pot Recipe The saute feature of the electric pressure cooker should be engaged first. Then, onion, garlic, and oil (or butter) are added to the slow cooker. Sauté the onion over medium heat for five minutes, or until it is tender and transparent until it is soft and translucent. Moving the onion and garlic around in the pan prevents them from sticking and catching fire. After five minutes, add the fresh sage and continue cooking for another two. Again, ensure that you stir it often. Incorporate the water, pumpkin puree, salt, and arborio rice next. Cook everything for a total of six minutes at high pressure. While the risotto is cooking, roast the walnuts in a skillet over medium heat for around five minutes. Remove them from the heat when they start to smell toast. Stir the walnuts often to prevent them from catching. After the risotto has finished cooking, quick-release the pressure and give it a nice stir. Utilize the fast release function, since the rice might overcook otherwise. Serve topped with vegan or vegetarian Parmesan and toasted walnuts. The Ideal Companion Dishes with Pumpkin Risotto This pumpkin risotto is breathtaking whether served alone or with a side salad. Serve it with a cool Mediterranean cucumber salad for a really unforgettable dinner. 
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It pairs wonderfully with crusty, buttered bread. Consequently, if you have the desire to bake, give this gluten-free sourdough bread a try. Gluten-free! The filling is light and airy, and the crust is flaky and delicious. Advice for the Kitchen The optimal risotto recipe asks for three cups of water and one cup of rice. For optimal results, while cooking arborio rice, two glasses of water per cup of rice should be used. Consider this if you desire to raise or reduce the proportions in this recipe. The rice used for risotto must be rinsed. Arborio rice should not be rinsed before use if you want it to have a slightly sticky consistency. Washing arborio rice eliminates the starch responsible for its characteristic stickiness. 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 is optional, for topping
Instructions
- Change the setting on your electric pressure cooker to sauté. Incorporate onion and garlic into the oil. In a skillet, heat the oil while whisking continuously for five minutes.
- After adding sage, cook for an additional 2 minutes.
- Press the cancel button after adding the water, rice, pumpkin puree, and salt to the cooker. Be careful to stir it well.
- Adjust the timer on the electric pressure cooker to 6 minutes at high pressure.
- In the meanwhile, roast the walnuts over medium heat for five minutes, or until they begin to change color and emit a nutty scent. Designate a unique place.
- Follow these steps to swiftly release the pressure when the risotto has completed cooking. Mix everything well.
- Vegan or vegetarian parmesan cheese may be sprinkled on top before serving.
