Instant Pot Pumpkin Risotto
Instant Pot pumpkin risotto with sage. Vegan and gluten free.
Servings 4
Calories 289kcal
Ingredients
- 2 tbsp olive oil
- 6 sage leaves
- 2 shallots diced
- 2 garlic cloves minced
- 1 cup arborio rice
- 2 cups vegetable broth
- 1/2 cup pumpkin puree
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegan buttery spread
Instructions
- Press saute on Instant Pot and heat oil.
- Place sage leaves in hot oil and let sizzle for 2-3 minutes.
- Remove sage leaves and dry on a paper towel.
- Add onions to Instant Pot and saute for 3-4 minutes.
- Add garlic and saute for 1 minute.
- Add arborio rice and stir. Let cook for 1-2 minutes.
- Add broth and deglaze the pot.
- Add pumpkin puree, salt, and pepper.
- Close lid, seal valve, and press manual cycle for 7 minutes.
- Once cycle is complete, turn off Instant Pot, quick release, open and stir. If rice is sticking, add a little more broth and deglaze bottom of pot.
- Add vegan butter and stir.
- Top with crushed crispy sage leaves and serve.