Description
This creamy, autumnal risotto combines earthy mushrooms with sweet pumpkin for a comforting meal. Made effortlessly in the Instant Pot, it delivers restaurant-quality results without constant stirring.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely diced
- 8 oz baby bella mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups arborio rice
- 3/4 cup pure pumpkin puree
- 4 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan
- 2 tablespoons fresh thyme, roughly chopped
- Ground black pepper, to taste
Instructions
- Sauté Base Ingredients: Turn pressure cooker to sauté and allow to heat. Add the olive oil to the Instant Pot and let heat for 1 minute. Add the diced onions and sauté for 3 minutes until translucent. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Then, stir in the minced garlic and sauté 1 minute longer until fragrant.
- Toast the Rice: Pour in the arborio rice and stir until it is coated with the olive oil. Toast the rice for about 2 minutes, stirring frequently to prevent sticking and to develop a nutty flavor.
- Deglaze with Wine: Add the dry white wine to the Instant Pot and let simmer for about 2 minutes, until the rice has absorbed the wine. This step adds depth of flavor to the finished risotto.
- Add Remaining Ingredients: Stir in the pumpkin puree, vegetable broth and salt. Turn off the sauté function and place the lid on the pressure cooker. Set the vent to sealed to prepare for pressure cooking.
- Pressure Cook: Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes for the instant pot to come to pressure. During this time, the rice will begin to absorb the liquid.
- Natural Release: Let the pressure release naturally for 7 minutes. Then, carefully manually release the pressure by opening the valve. Remove the lid and stir the risotto to mix the broth into the rice, creating that signature creamy texture.
- Finish with Cheese and Herbs: Stir in the parmesan cheese and fresh thyme. Season with ground black pepper to taste. The cheese will melt into the hot risotto, adding richness and creaminess.
- Serve: Serve immediately while hot and creamy, as risotto will continue to thicken as it cools.
Notes
- For gluten-free diets, ensure your broth is certified gluten-free as some commercial broths contain gluten.
- Cremini mushrooms can be substituted for baby bella mushrooms as they are essentially the same mushroom at different stages of maturity.
- For variety, try fresh sage or parsley instead of thyme for different flavor profiles.
- Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of broth or water and warm gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
