Name: Instant Pot Butternut Pumpkin Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 -8 servings
Ingredients: 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)

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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!

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5 from 1 vote

Instant Pot Butternut Pumpkin Risotto

Delicious butternut pumpkin risotto topped with toasted pumpkin seeds. Vegan, gluten free and diary free.

Course Main Course

Cuisine American

Keyword instantpot, pumpkin, risotto

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings -8 servings

Calories 376kcal

Author greenschemetv

Ingredients

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

Topping

1/4 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