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Pressure cooker pumpkin and sage risotto recipe

Pressure cooker pumpkin and sage risotto recipe



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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Squash risotto
  • Pumpkin risotto

A pressure cooker takes all the fuss and time out of making risotto. This is a colourful dish and a great way to use pumpkin.

1 person made this

IngredientsServes: 4

  • 900ml vegetable stock
  • 1/3 pumpkin, peeled, seeded and sliced
  • 1 small onion shallot, diced
  • 4 sage leaves
  • 1 knob butter
  • 120ml white wine, divided
  • 400g Arborio rice
  • salt and pepper, to taste
  • pinch grated nutmeg
  • 1 knob butter
  • 4 tablespoons grated Parmesan

MethodPrep:5min ›Cook:7min ›Ready in:12min

  1. In a saucepan, bring the stock to the boil; add sliced pumpkin.
  2. Meanwhile, in a pressure cooker, melt butter and add the shallots and sage leaves; stir and cook for 1 minute to soften. Pour in half of the white wine. When the wine has evaporated, add the rice, stirring to coat. Add remaining wine and let evaporate. Pour in the hot stock (reserving pumpkin); season to taste with salt and black pepper and stir well.
  3. Place the slices of pumpkin on top of the rice without stirring. Close the pressure cooker and set on maximum pressure. Cook for 4 minutes from the time the cooker reaches pressure.
  4. Release pressure and carefully remove lid. Remove the slices of pumpkin and mash with a fork. Add back to the rice, stir well and sprinkle grated nutmeg on top. Add the butter and stir.
  5. Serve, garnished with grated Parmesan.

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Reviews & ratingsAverage global rating:(1)


Pressure Cooker Risotto

This recipe for Pressure Cooker Risotto is unusual and very easy. Cooking risotto in your pressure cooker creates the perfect texture and is just plain delicious. You can add other ingredients to this recipe, for example, you can try adding chopped ham and peas.

Make sure that you follow the directions that came with your pressure cooker they may differ slightly from this recipe. Read all of the safety directions and understand how the appliance works.

Risotto is traditionally made on the stovetop. You must stand and stir the rice mixture and add the broth slowly so the starch comes out of the rice and thickens the sauce. This method is faster and easier, especially if you are familiar with the pressure cooker. (You can also make risotto in the slow cooker or in the oven.)

Serve this wonderful recipe with a crisp green salad tossed with avocados and grape tomatoes, some steamed green beans or asparagus on the side, and some brownies or chocolate chip cookies for dessert.


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It has a little kick from some curry powder, but if you wanted to appeal to younger taste buds you could leave that out and it would surely be a hit.


  • 2 cups cubed butternut squash
  • 1 cup water
  • 1 T olive oil
  • 1 T butter
  • 1 small yellow onion, diced
  • 2 cups Arborio or Calrose rice
  • 5 cups chicken broth or stock
  • 1 T cider vinegar
  • 1 T chopped fresh sage
  • 1/2 t ground cinnamon
  • 1/3 cup half and half
  • 1 1/2 T light brown sugar
  • salt to taste

Step 1

Place squash and water in cooker, secure lid and cook on HIGH for 6 minutes.

Quick release pressure, drain cooked squash and transfer to a large mixing bowl. Use a potato masher, fork or food processor to mash squash well.

With lid off, heat oil and butter on high or Brown until melted and sizzling.

Place onion in cooker, saute til translucent, about 5 min.

Stir in rice and saute 1 additional minute.

Add mashed squash and remaining ingredients, EXCEPT half and half. Lock lid and cook on HIGH for 6 minutes.

Quick release pressure, Stir in half and half and salt to taste before serving.


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  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped shallots
  • 2 cloves garlic, minced
  • 1 tablespoon chopped sage
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 3 cups low-sodium chicken broth or vegetable broth
  • 2 cups diced butternut squash
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup grated Parmesan cheese

Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.

Turn off sauté mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.


Instant Pot Pumpkin Risotto with Bacon (stovetop instructions included)

Are you team risotto or team pasta? I know, it's cruel to make you choose.

I would choose risotto over pasta daily. No shame in my risotto loving game. Creamy carby goodness, add autumnal flavors like pumpkin, sage, and rosemary PLUS crispy bacon and nutty parmesan cheese, I'll see you at the bottom of that bowl friends because I am diving in!

#AKPumpkinWeek2020 – I cannot wait for you to try all of the pumpkin deliciousness. Here is the pumpkin recap so far:

And today… Pumpkin RISOTTO!

Let's give 'em pumpkin to talk about and Let's Get Cooking!

INGREDIENTS IN PUMPKIN RISOTTO:

This risotto recipe has everything you could want in a quick and easy fall dinner, creamy cheesy risotto with crispy bacon, and of course the addition of pumpkin for veggies + fall flavors + deliciousness! Here are the simple ingredients you will need to make this recipe:

  • Arborio Rice – An Italian variety of superfino rice that is high in amylopectin starch, which gives risotto its creamy texture.
  • Pumpkin Puree – Pure pumpkin puree, canned is fine or fresh.
  • Parmigiano Reggiano Cheese – Freshly grated will make a huge difference in this recipe.
  • Bacon – Thick-cut bacon is the perfect complement to earthy pumpkin, but can absolutely be omitted in a vegetarian version of this recipe.
  • Bone Broth – A hearty bone broth adds depth of flavor (and a ton of nutrients!) you can also use vegetable broth or chicken broth.
  • Olive Oil, Shallots, and Garlic – The savory start to a great risotto!
  • White Wine – You can omit this entirely, substitute with broth, or substitute with white vermouth.
  • Fresh Rosemary and Fresh Sage – Fresh herbs make all the difference in this recipe!

TOOLS YOU WILL USE:

TIPS FOR MAKING GREAT RISOTTO!

  • Make sure your stock or broth is warm. Especially when making risotto in the pressure cooker the temperature of the stock will affect how quickly the rice absorbs the liquid and cooks.
  • Use arborio rice – this is crucial for risotto as arborio rice is high in starch which makes for creamy risotto.
  • Add fresh herbs for optimum flavor
  • Deglaze with white wine or white vermouth – You can omit this if you don't like cooking with alcohol, but I personally believe it makes a big difference in flavor
  • Use freshly grated Parmigiano Reggiano cheese! Only the best will do, this is a recipe with only a few ingredients, make sure the ingredients are high quality.

HOW TO MAKE INSTANT POT PUMPKIN RISOTTO:

STEP ONE: Warm stock

STEP TWO: Crisp bacon, saute shallot and garlic

  • Turn instant pot to saute setting and allow to heat.
  • Add bacon, cook until crisp, remove with a slotted spoon, and set aside.
  • Add sage leaves to pressure cooker and fry until crispy, remove with a slotted spoon, and set aside.
  • Add shallot, garlic, chopped fresh rosemary and saute in bacon fat until shallot is translucent

STEP THREE: Toast Rice

STEP FOUR: Deglaze

  • Add the dry white wine (or whatever you are using to deglaze) to the pressure cooker
  • Scrape the bottom of the pressure cooker making sure to release all the browned delicious bits.
  • Allow the wine to simmer or cook off for 2-3 minutes
  • Turn off the saute function

STEP FIVE: Pressure Cook

  • Add warm stock, pumpkin puree, salt, and pepper – stir well.
  • Place lid on the pressure cooker and make sure the valve is in the sealed position
  • Set to high pressure for 5 minutes
  • Once cook time has completed quick release

STEP SIX: Stir and don't freak out!

STEP SEVEN: Add the cheese + bacon + sage

RISOTTO RECIPE TIPS:

What to do with leftovers:

You can easily heat up leftover risotto OR make arancini balls. I love this mozzarella stuffed arancini recipe from Bon Appetit, the air fryer is the perfect tool for this!

Troubleshooting:

  • The consistency of risotto should be creamy and loose. If your risotto becomes too tight (like a paste) slowly add more warm stock to loosen.
  • I always keep extra stock on hand, especially when making risotto in the instant pot. Although the recipe calls for 2 1/2 cups you may need a bit more liquid.

DIETARY MODIFICATIONS FOR THIS RECIPE:

This recipe is naturally gluten-free.

  • Vegetarian – Eliminate the bacon and use vegetable broth
  • Vegan – I wouldn't recommend
  • Low Fodmap – Eliminate the shallot and garlic, saute a few scallion tops instead.

MORE INSTANT POT RECIPES YOU WILL LOVE:

Instant Pot Mashed Potatoes

Instant Pot Risotto with Ramps and Parmesan

Instant Pot Spicy BBQ Turkey Meatballs

Instant Pot Apricot Ginger Chicken

Instant Pot Polenta

I can’t wait for you to try this Pumpkin Risotto Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!

If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!


What’s New On Serious Eats

  • 3 1/2 pounds (1.6kg) butternut squash, peeled and seeded
  • 6 tablespoons (90ml) extra-virgin olive oil, divided
  • 3 medium cloves garlic, crushed
  • 1/2 Golden Delicious apple, peeled and cored
  • Pinch red pepper flakes
  • 2 sprigs sage plus 8 sage leaves, divided
  • Kosher salt
  • 2 tablespoons (30ml) maple syrup
  • 1 teaspoon (5ml) white or yellow miso
  • 3 3/4 cups (900ml) homemade or store-bought low-sodium vegetable broth, divided
  • 1 medium yellow onion, minced
  • 2 cups (400g) risotto rice, such as arborio
  • 1/2 cup (120ml) dry white wine
  • 4 tablespoons (55g) unsalted butter
  • Parmigiano-Reggiano cheese, for grating

Vegan Pumpkin Risotto Instant Pot

Vegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan. Vegan Glutenfree soyfree Recipe, Oil-free option Jump to Recipe

This easy risotto is comfort food with seasonal winter squash. There is squash in the risotto and and roasted squash mixed in to serve! Herbs such as sage and thyme add wonderful flavor.

This risotto is cooked in an Instant pot, but you can easily cook in a saucepan as well, see recipe below for details. I use wild rice blend in this risotto for a hearty option. Use arborio for variation. Fresh sage and thyme with mushrooms and pumpkin or squash puree together add wonderful flavor to this risotto. Dont have pumpkin puree? roast the pumpkin or butternut squash,mash and use. Change up the herbs to preference, omit the mushrooms, add other veggies in this versatile Instant Pot Pumpkin/Butternut Squash risotto and serve garnished with some vegan parm!


A Frighteningly Good Halloween Pumpkin Risotto Recipe

Halloween may be a rather low key affair in Italy where I live, but that doesn’t mean that there aren’t some devilishly delicious local recipes that can easily be adapted for the Fall festivities.

No vegetable symbolises Halloween more than the pumpkin – or zucca, as it is known in Italian – and they are plentiful here on fresh vegetable market stalls or at the supermarket in the Autumn. If you’re looking to create a dramatic effect at your Halloween dinner party, what better than a ghoulishly good pumpkin risotto served in a scooped out empty pumpkin – it’s guaranteed to make your guests scream …with delight!

…And if the thought of cooking pumpkin and the time it takes to prepare a risotto with party guests waiting scares you more than the thought of bumping into the Headless Horseman of Halloween, fear no more – this dish can be prepared in a pressure cooker in the blink of an eye!

Buon Appetito!

  • 300 g (approx. 10.5 ounces) of Carnaroli rice
  • 2 shallots
  • 1 medium pumpkin - large enough to extract 250 g (approx. 8.5 ounces) of pumpkin flesh
  • 50 g (approx. 1.7 ounces) of butter
  • A small bunch of fresh sage
  • ½ glass of dry white wine
  • ½ litre (approx. 2 cups) vegetable stock
  • 3 -4 tablespoons of grated Parmesan cheese
  • Salt and black pepper if desired
  • Small sprig of rosemary
  1. Wash the pumpkin thoroughly (use a little baking soda in the water to make sure it's really clean and a vegetable brush to scrub the dirt if necessary).
  2. Take a very strong knife and cut the top off the pumpkin (use the biggest, heaviest chef's knife you own).
  3. Scrape the seeds and filaments out of the inside of the pumpkin, then remove about 250 g. of pumpkin flesh for the risotto and set aside (use an ice-scream scoop to help you).
  4. Put the empty pumpkin in the oven at 200°C (400°F) and let it dry slowly as you prepare the risotto.
  5. Start heating the vegetable stock in a small saucepan.
  6. Melt about half the butter in the pressure cooker. Whilst the butter is melting, slice the shallots thinly and then add them to the butter with a few sage leaves and gently fry until softened, but not browned.
  7. Remove the sage.
  8. Cube the pumpkin flesh and add it to the shallots. Cook for a few minutes to build flavour, then add a ladle full of vegetable stock, close the pressure cooker and steam for 2-3 minutes.
  9. Open the pressure cooker (release the steam using the quick release method).
  10. Add the rice and toast the mixture, stirring carefully, until the rice becomes slightly translucent.
  11. Add the white wine, turn up the heat and stir until it has fully evaporated.
  12. Add the rest of the vegetable stock (which should be simmering), stir well, and close the lid. When the pressure cooker begins to hiss steadily, turn the heat down and cook for 7 minutes.
  13. Once again open the pressure cooker using the quick release method. Add the remaining butter and the Parmesan cheese and gently mix the risotto. Taste for salt.
  14. Remove the pumpkin from the oven and spoon the risotto into the empty gourd. Sprinkle with black pepper and garnish with either crispy sage leaves fried in butter, a sprig of rosemary, or mint.

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About Deborah Swain

Deborah Swain studied Fine Art. She moved from England to Italy in 1994 where she restored several farmhouses and town houses in Le Marche. She is now based in Rome and runs a freelance Web design and translation business. Follow @deborahswain or visit LiT Web Studio.