Instant Pot Pumpkin Risotto
Just the thing for cool autumn evenings, a hearty pumpkin risotto is easy to make using our Instant Pot starter. Developed by the Williams Sonoma Test Kitchen chefs, this time-saving mix includes rice, pumpkin, Parmesan, onion and herbs—simply combine it with water or broth and let the Instant Pot work its magic. Bonus: you don’t need to constantly stir as you would when making risotto the traditional way, on the stovetop. Garnish with thin shavings of Parmesan and some cracked black pepper, then enjoy the risotto on its own or alongside roasted poultry or meat.
Ingredients:
- 1 jar Instant Pot Pumpkin Risotto Starter
- 4 cups (32 fl. oz./1 l) water or low-sodium chicken broth
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, cut into 4 pieces (optional)
- Kosher salt and freshly ground pepper
- Shaved Parmesan cheese for serving
Directions:
Combine the risotto starter and water in an Instant Pot. Lock the lid in place, seal and set to cook at high pressure for 6 minutes.
When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam. Carefully remove the lid, then remove the inner pot from the cooker to prevent the risotto from overcooking. Stir in the butter until combined and season to taste with salt and pepper.
Divide the risotto among 4 warmed bowls. Garnish with shaved Parmesan and a few grindings of pepper and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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