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Instant Pot Savory Pumpkin Risotto

<p>Whether entertaining guests or simply making your family dinner on a chilly fall night, this hearty risotto will quickly become a favorite go-to. And with the instant Pot this luxurious and creamy rice dish is ready in under 30 minutes!</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Butter
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup Arborio Rice
  • 1/2 cups Pumpkin, Canned
  • 3 cups Vegetable Broth/Stock
  • 1/8 teaspoons Thyme, Dried
  • 1/8 teaspoons Poultry Seasoning
  • 1 whole Bay Leaf
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/4 cups Parmesan Cheese, Shredded
  • 3 tablespoons Heavy Whipping Cream

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3/4 cup
  • 357 Calories
  • 14g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 34mg Cholesterol
  • 741mg Sodium
  • 52g Total Carb
  • 4g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Saute butter and onions until translucent.
  3. Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter.
  4. Add pumpkin puree and vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Quick release pressure.
  8. Stir in cheese and cream.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Saute butter and onions until translucent.
  3. Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter.
  4. Add pumpkin puree and vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Quick release pressure.
  8. Stir in cheese and cream.
  9. Allow risotto to cool.
  10. Divide among indicated number of round freezer containers, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Empty round freezer container into an oven-proof bowl.
  4. Add 1 cup of water and the trivet to the Instant Pot.
  5. Use a foil sling to lower the bowl onto the trivet.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 10 minutes.
  8. Quick release pressure.

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