Pumpkin Risotto

This love making risotto. I have a pressure cooker that I use to make it. I know lots of people have Instant Pots, the two are interchangeable in this (and most) recipes.

This risotto is super easy to make with deliciously creamy results.

Here is what you need.

  • 2 tbsp olive oil (I forgot to put that in the picture)
  • 1 large shallot or small onion finely chopped
  • 2 or 3 cloves chopped garlic
  • 1 1/2 cups uncooked arborio rice (any rice works, arborio is really creamy)
  • salt and black pepper
  • 1/2 cup dry white wine (I use vermouth)
  • 3 cups liquid, you can use broth or water or milk. I used 1/2 milk and 1/2 water
  • 2 cups peeled and cubed squash or pumpkin
  • 1/3 to 1/2 grated Parmesan or Romano cheese
  • squeeze of lemon and some chili powder, optional but delicious.
  1. Sauté onion and garlic until softened. Add pumpkin and rice, cook until rice is translucent. Stir in salt and pepper. Add wine; cook and stir about 1 minute or until evaporated. Add the liquid and mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual if you are using an Instant Pot, if you have a Pressure Cooker cook on high for 6 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. Stir risotto about 3 minutes or until it gets creamy. Stir in 1/2 cup cheese.
  5. Replace the lid and let it rest for at least 20 minutes or even longer. It gets creamier while it is resting. Don’t skip this step.

This is what it looks like after pressure cooking for 6 minutes. It isn’t cohesive yet, it needs some time to rest and get creamy. Stir it really well and add the parmesan cheese and lemon and chili powder if you are using it. Put the lid back on and walk away for 20-30 minutes.

After resting it will look like this.

Happy Fall CSA members. See you at pickup.

Mo

 

 

 

 

 

 

About mo

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This entry was posted in 2020, Recipes, Winter Squash. Bookmark the permalink.

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