Instant Pot Pumpkin Risotto

If you’ve ever been unsure of making your own risotto on the stove, you simply MUST try this Instant Pot pumpkin risotto! This recipe is incredibly delicious with super creamy results. In other words, it’s a recipe worth adding to your next meal plan.

Do one quick search, and you’ll quickly see that I’m a fan of making risotto. Some people stay clear of making this yummy dish, but I promise there’s nothing intimidating about it.

Things to Keep in Mind When Cooking Risotto

Although there’s nothing to fear when it comes to making risotto, there are a few things I suggest keeping in mind.

Buy the right rice.

Don’t dodge a trip to the grocery store because you have white rice or long-grain on hand. Italian short-grain rice is a must in order to get the perfect risotto, which is why this recipe calls for Arborio. There are a few other types to choose from like Carnaroli, Vialoni, and Baldo (but Arborio is the most popular).

Skip the wash.

If you’re used to washing your rice, skip it this time. The rice will need all of its starchiness to help get that classic creamy texture.

Risotto needs your full attention.

Cooking risotto in the Instant Pot is a little different, but if you tackle another recipe, like roasted butternut squash risotto, you’ll need to stand by. Typically, you would add your broth in small increments to give it time to soak into the rice and produce that creamy texture. And if you’ll watch closely, you can see the rice actually absorbing the liquid.

Now that we’ve gotten that out of the way, let’s get cooking!

The Best Instant Pot Pumpkin Risotto

Ingredients:

Luckily, this recipe calls for less than 10 ingredients:

• Butter
• Onion (chopped)
• Garlic clove (minced)
• Arborio rice
• White wine
• Vegetable stock (low sodium)
• Pumpkin puree
• Heavy cream
• Parmesan cheese

Once you have everything laid out, follow these steps.

Step 1

Set the Instant Pot on the sauté setting and melt the butter. Add the onion and cook until it’s translucent. This is typically reached around 5 minutes or so. Then, add the garlic and sauté for about 30 seconds more. (The flavor aroma will start kicking in now!)

Step 2

Add the rice and stir. Then, cook until the rice is slightly transparent. This only takes a couple of minutes so hang tight and prepare for the next step.

Step 3

Pour the white wine in and stir to mix everything together. Cook for about 30 seconds more. I promise we’re close to popping on the top! Next, pour in the stock and add the pumpkin. Close the lid and valve and set your Instant Pot on high pressure for 6 minutes.

Step 4

Manually release the steam and open the valve and lid. Give the risotto a good stir. Lastly, add the heavy cream and the parmesan cheese and stir to incorporate.

And there you have it! Super easy, incredibly yummy Instant Pot pumpkin risotto.

Now the thing about risotto is it’s good as an entree all by itself or perfect as a side dish. Traditionally, in Italy, risotto is served before the main course. It also pairs perfectly with other things. In this one-pot meal, I paired risotto with lemon pepper chicken.

In the end, risotto is something you can play around with. But for this recipe, you’ll want to try it as is first. The creamy texture and the taste of pumpkin are going to be a hit! Remember to let me know if you try this recipe and if you ate it by itself or paired it with something else.

Don’t forget to try these recipes:

• Mushroom Risotto
• Creamy Parmesan Risotto with Oven Roasted Shrimp
• One Skillet Creamy Spinach and Paremsan Orzo (risotto-like texture)

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