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