My mushroom risotto recipe is by far my most pinned recipe. It is easy and delicious. While not necessarily a technically perfect risotto, it is pretty darn close and makes for a pretty impressive dish to serve to dinner guests. As I was putting my garden to sleep this weekend, I noticed that my sage is still looking quite good. We have had a mild autumn, and I don't believe anything has been touched by frost. I decided to cut off a few sprigs and use it in this Instant Pot® Pumpkin Risotto. It offers a hint of sage, which complements the pumpkin and nutmeg beautifully. This fall inspired risotto works well as an entrée or side. It also makes for a delicious recipe for your Thanksgiving menu.
Do you remember the great pumpkin shortage of 2015? Probably not. At the time I joked that it was caused by my mother and me. I just went into my cabinet to retrieve a can of pumpkin, and I had 8 - EIGHT cans. I clearly have a problem. If you need some pumpkin for your pie next week, and the store is out, you know who to call. This recipe calls for about half a can. Save the other half for soup or muffins, or freeze until your have enough for another recipe. If you double the recipe, just use the 15 oz. instead of worrying about the missing ounce. It will taste just fine.
Instant Pot Pumpkin Risotto
2 tablespoon butter, divided
2 teaspoons fresh sage
1/2 cup onion, chopped
1 cup Arborio rice
2 cups vegetable stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 cup white wine
1/2 cup canned pumpkin puree (not pie filling)
parmesan cheese, to taste
1. Melt 1 tablespoon butter in Instant Pot® using the saute function. Add the fresh sage and fry for one minute in the butter. Remove and set aside. Add the onions and saute for 2 minutes. Place the rice in the pot with the onions and continue stirring until the rice becomes translucent and the edges begin to toast.
2. Deglaze the pan with white wine and add the salt, black pepper, nutmeg and vegetable stock. Stir to combine. Lock Instant Pot® lid and set to manual - high pressure for 9 minutes, making sure the pressure valve is in the sealing position. When finished, do a quick release by setting the valve to venting. Add the canned pumpkin, remaining butter and a splash of the vegetable stock, stirring to heat everything through. Top with parmesan cheese to taste and garnish with fried sage.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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