Oi Gente!

Pressure cooker risotto! Whaaaaaat?!!!

Yes. And it is ready in about 15 mins!

Seriously, this dish is perfect for an intimate meal, whether you are looking for something quick for a fall date night in, or something a little different (and still quick!) for a small thanksgiving party. This dish is also versatile, and it’s perfect as an appetizer by itself in small portions, or as a side/main dish.

You need this in your life!!

Give it a try! Take a picture and share with me on Instagram by tagging me or using #cookingwithaline

Bom Apetite!

Beijinhos!!

xoxo

Pumpkin Risotto

 

Pressure Cooker Pumpkin Risotto Step by Step

I usually serve the risotto with a caramelized pumpkin garnish, which is totally optional, but also totally worth it! It’s a little more work than the risotto itself, but again, worth it!!! If you want to make it too, just preheat your oven to about 400F. Drizzle a little olive oil on the diced pumpkins. Season with salt and pepper and a little bit of thyme. Bake until pumpkins are soft. Then, when the pumpkins are baked, add them to a bowl with the melted butter and the brown sugar, and toss to coat. Then bake again to caramelize them. It’s bomb!

As for the risotto, just melt a little butter in the pressure cooker, then throw the garlic and shallots in there to sautée a few mins.

Pumpkin Risotto - prep

Add the risotto and cook a few minutes stirring occasionally.

Pumpkin Risotto - prep

Then add the shaved pumpkins, and keep sautéing!

Pumpkin Risotto - prep

Add the spices.

Pumpkin Risotto - prep

Then, add the wine and cook until it evaporates.

Pumpkin Risotto - prep

Now, add the stock and a couple of sprigs of thyme and close the pan. Let it cook until it gets to high pressure, then count exactly 3.5 minutes.

Pumpkin Risotto - prep

After 3.5 minutes, release the pressure safely (seriously, please be safe!!!) open the pan (carefully!!!).

Your risotto should look like the one in the pic below. As you can see, this is a bit more liquid than what we’d want in a risotto, so, get that pan back to the stove and keep it over medium heat. Remove the sprigs of thyme and discard them. Then add some more butter, and the cheese to the pan and keep cooking until it reduces a little more. Should be just a few more minutes.

Pumpkin Risotto - prep

 

Super Fast and Creamy Pumpkin Risotto!

Now your risotto should be all creamy and delicious!

You can serve with a little more cheese sprinkled on top and yummy! Dinner is ready!!

Pumpkin RisottoPumpkin RisottoPumpkin Risotto

Take a picture of your dish and share with me on Instagram by tagging me or using #cookingwithaline

Bom Apetite!

Beijinhos!!

xoxo

Pressure Cooker Goat Cheese Pumpkin Risotto
Save RecipeSave Recipe

Ingredients

    For the Garnish:
  • 1 1/2 cups of diced pumpkins
  • about a Tbsp of olive oil
  • Salt and pepper to taste
  • 1 Tbsp melted butter
  • 1 Tbsp of brown sugar
  • 1 sprig of thyme
  • For the Risotto:
  • 1 cup of arborio rice
  • 1 shallot, sliced
  • 1 clove of garlic, minced
  • about a 1/2 cup of grated pumpkin
  • 2 Tbsp butter (plus 2 more for finishing)
  • 1 bay leaf
  • 1 whole clove
  • a pinch of nutmeg
  • a pinch of cayenne
  • salt and pepper to taste
  • 1 cup of white wine
  • 3 cups of chicken stock
  • 2 sprigs of thyme
  • 2 Tbsp goat cheese

Method

    For the Garnish (optional):
  1. Preheat oven to 400F
  2. Drizzle diced pumpkin with olive oil.
  3. Season with salt and pepper and a little bit of thyme.
  4. Bake until pumpkins are soft - approximately 30 minutes
  5. When the pumpkins are baked, add them to a bowl with the melted butter and the brown sugar.
  6. Toss to coat.
  7. Return the pumpkins to the baking sheet, then to the oven, to caramelize - approximately 10 minutes.
  8. When the pumpkins are caramelized, remove from the oven and set aside.
  9. For the Risotto:
  10. Melt 2 Tbsp of butter in a pressure cooker over medium heat.
  11. Add the shallots and the garlic, and sautée until the shallots are transparent - approx 3 mins.
  12. Add the risotto and cook a few minutes stirring occasionally.
  13. Add the grated pumpkins, and stir for a few minutes.
  14. Add the bayleaf, the clove, the nutmeg, the cayenne, salt and pepper and stir.
  15. Add the wine and cook until it evaporates completely.
  16. Add the stock and the 2 sprigs of thyme. Close the pressure cooker and let is cook on medium to high heat until it gets to high pressure, then count exactly 3.5 minutes.
  17. After 3.5 minutes, safely release the pressure and carefully open the pressure cooker.
  18. Return the open pressure cooker to the stove and keep it over medium heat.
  19. Remove the sprigs of thyme and discard them.
  20. Then add some more butter, and the cheese to the pan and keep cooking until the liquid reduces a little more and the risotto is creamy - approx 3 mins.
  21. Bom Apetite!!
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http://www.alineshaw.com/pressure-cooker-pumpkin-risotto/