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    Home » Bowls

    Instant Pot Butternut Pumpkin Risotto

    Published: Mar 23, 2018 · Modified: Jul 9, 2018 by Alkaline Recipes with

    Jump to Recipe Print Recipe

    Instant Pot Butternut Pumpkin Risotto is a perfect dish for holidays or as a side dish any time of the year.  It is slightly sweet and creamy, and when topped with toasted pumpkin seeds, is delectable. When you prepare it in the Instant Pot, it is ready in less than an hour, and crock pot cooking works as well.   This yummy dish is vegan, gluten free and dairy free.

    Tools Of The Trade Used In This Recipe:

    I made this recipe in the Instant Pot 6 Quart Pressure Cooker.    Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!

    Butternut Pumpkin Risotto

    Instant Pot Butternut Pumpkin Risotto

    Alkaline Recipes
    Delicious butternut pumpkin risotto topped with toasted pumpkin seeds. Vegan, gluten free and diary free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American
    Servings 6 -8 servings
    Calories 376 kcal

    Ingredients
      

    • 1 tablespoon fresh ginger minced
    • 6 cloves garlic minced
    • 1 onion chopped
    • 2 tablespoon olive oil
    • ½ teaspoon black pepper
    • ½ teaspoon red pepper ¼ teaspoon if you like your risotto mild
    • ½ teaspoon cumin
    • ½ teaspoon coriander
    • 1 teaspoon sea salt
    • 2 cups of Arborio rice
    • 4 cups of vegetable broth
    • 1 can of pumpkin 15 oz
    • 4 cups of cubed butternut squash

    Topping

    • ¼ cup pumpkin seeds toasted

    Instructions
     

    • Set your Instant Pot to saute. Saute onions, garlic, ginger in olive oil. Add spices.
    • Add rice, vegetable broth, lemon juice, butternut and pumpkin and mix throughly
    • Pressure cook for 10 minutes. Let pressure release naturally. NR
    • Toast pumpkin seeds in pan for 2 minutes
    • After risotto is cooked and pressure released, remove pot and serve. Top risotto with toasted pumpkin seeds

    Notes

    Total cook time includes 15 minutes for pressure release.
    Crock Pot: Saute onions, garlic and ginger in olive oil in pan. Add all ingredients to crock pot and cook on high for 6 hours.

    Nutrition

    Serving: 1gCalories: 376kcal
    Keyword instantpot, pumpkin, risotto
    Tried this recipe?Let us know how it was!

     

    Instant Pot Butternut Pumpkin Risotto

    Butternut Pumpkin Risotto topped with toasted pumpkin seeds

    Instant Pot Butternut Pumpkin Risotto

    Instant Pot Butternut Pumpkin Risotto

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    For more photos, see Instagram
    « Power Breakfast Bowl
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