No babysitting is required for this pumpkiny riff on classic risotto. Gone are the days of standing over a hot stove while constantly stirring rice. Your guests will never know just how easy it is to make this perfect risotto!

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Name: Savory Pumpkin Risotto
Prep time: 30 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoons butter; 2 Shallots minced; 2 cloves garlic minced; 2 cups short grain rice; 1/4 cup Dry white wine; 4 cups vegetable broth or chicken broth; 1 can (15 ounces) pumpkin puree; 1/4 cup Parmesan grated reserve some for topping

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INGREDIENTS

2 tablespoons butter
2 Shallots ; minced
2 cloves garlic ; minced
2 cups short grain rice
1/4 cup Dry white wine
4 cups vegetable broth ; or chicken broth
1 can (15 ounces) pumpkin puree
1/4 cup Parmesan grated ; reserve some for topping

INSTRUCTIONS

Press the Sauté button to heat up the Instant Pot inner pot. When the display reads "Hot," add the butter. Add the shallots to the pot and sauté them for 3-4 minutes. Add the garlic and sauté the mixture for 1 minute more.

Add the rice and stir it into the mixture until the rice is well coated. Slowly stir the wine into the rice mixture until most of it has been absorbed. Press the Cancel button to turn off the sauté function.

Add the broth to the pot, stir the mixture, and secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 6 minutes.

When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid when all the

pressure is released.

Add the pumpkin puree and stir it into the rice mixture until it is well combined.

Add the Parmesan cheese and give the mixture a good stir. Serve the risotto hot with freshly grated cheese.

NOTES

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Savory Pumpkin Risotto

2 tablespoons butter
2 Shallots minced
2 cloves garlic minced
2 cups short grain rice
1/4 cup Dry white wine
4 cups vegetable broth or chicken broth
1 can (15 ounces) pumpkin puree
1/4 cup Parmesan grated reserve some for topping

Add the broth to the pot, stir the mixture, and secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 6 minutes.

When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid when all the
pressure is released.

Add the pumpkin puree and stir it into the rice mixture until it is well combined.

Add the Parmesan cheese and give the mixture a good stir. Serve the risotto hot with freshly grated cheese.

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Nutrition

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Serving Size: 1 Serving (254g)
Recipe Makes: 6 Servings

Calories: 339
Calories from Fat: 49 (14%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 13.8mg		4 %
Sodium 459.9mg		16 %
Potassium 104.9mg		3 %
Total Carbohydrate 63.6g		19 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 61.4g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 339

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