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!
Instant Pot Butternut Pumpkin Risotto
- 1 tbsp fresh ginger minced
- 6 cloves garlic minced
- 1 onion chopped
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp red pepper 1/4 tsp if you like your risotto mild
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp sea salt
- 2 cups of Arborio rice
- 4 cups of vegetable broth
- 1 can of pumpkin 15 oz
- 4 cups of cubed butternut squash
- 1/4 cup pumpkin seeds toasted
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
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.