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Butternut Pumpkin Risotto

Instant Pot Butternut Pumpkin Risotto

Delicious butternut pumpkin risotto topped with toasted pumpkin seeds. Vegan, gluten free and diary free.
Course Main Course
Cuisine American
Keyword instantpot, pumpkin, risotto
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 -8 servings
Calories 376kcal
Author Alkaline Recipes


  • 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


  • ¼ cup pumpkin seeds toasted


  • 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


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.


Serving: 1g | Calories: 376kcal