Instant Pot Butternut Pumpkin Risotto
Delicious butternut pumpkin risotto topped with toasted pumpkin seeds. Vegan, gluten free and diary free.
Servings 6 -8 servings
- 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
- ¼ 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.
Serving: 1g | Calories: 376kcal