Pumpkin Risotto Cooked in a Pressure Cooker definitely kicks off the fall season. Good, simple, and quick to make, it cannot be missing from our table. For this recipe, I used an American type pumpkin, but Butternut is also just fine. For vegetable-based risottos, I never use broth, because in my opinion, it risks changing the flavor. I prefer, as in this case, to add more pumpkin and use garlic instead of onion to make it less sweet. Since the pumpkin itself is already sweetish, I also counterbalance it by sprinkling the risotto with Pecorino Romano instead of Parmesan. For each risotto, there is a suitable type of rice, and for this reason, I recommend taking a look at my article: How to Prepare a Risotto.

If you are not familiar with this type of cooking and want to know more, then read my article on Pressure Cooker and Its Use

Here are some super quick recipes, always prepared with the pressure cooker:

Pumpkin Risotto Cooked in a Pressure Cooker

@lappetitovienmangiandoa
RISOTTO ALLA ZUCCA COTTO IN PENTOLA A PRESSIONE Una ricetta gustosissima, e un metodo di cottura che vi permetterà di risparmiare tempo e denaro. Inoltre le caratteristiche degli alimenti, rimarranno quasi del tutto intatte, quindi più salute e più sapore Trovate la ricetta cliccando sul link del profilo
♬ suono originale – lappetitovienmangiandoa

Cost: Economical
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Pressure cooker
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

21 American or Butternut pumpkin
1.5 cups Carnaroli rice
2 cloves garlic
4 tbsps extra virgin olive oil
2 cups water
to taste salt
2 tbsps extra virgin olive oil, raw
to taste grated Pecorino Romano
2 tbsps chopped pistachios for garnish

Tools

1 Pressure cooker
1 Knife

How to Prepare Pumpkin Risotto Cooked in a Pressure Cooker

Remove the skin from the pumpkin with a knife or a peeler, and cut it into rather small cubes so that they can cook quickly.

Place the chopped garlic into the pressure cooker along with 4 tablespoons of extra virgin olive oil and let it sauté.

Right after, add the pumpkin, sauté a little more, and finally do the same with the rice.

At this point, add the water, which should be boiling, the salt, stir, and close the pressure cooker with its airtight lid.

Make sure the vent valve is closed, the flame is high, and as soon as you hear the loud whistle, lower it to the minimum and let it cook for 5 minutes.

Before opening, slowly release all the steam from the pot, by gradually lifting the vent valve lever.

Add the raw extra virgin olive oil, Pecorino, and mix well.

Serve your Pumpkin Risotto Cooked in a Pressure Cooker, portioned in plates and garnished with chopped pistachios.

Tips, Variations, and Storage

If the risotto should be leftover, you can store it in the refrigerator for one or two days, and reheat it in the microwave.

You can also freeze it, perhaps ready in a baking dish, to then pass it in the oven to gratin.

I really love Carnaroli rice, but for risottos, you can also use Baldo, Vialone Nano, or Arborio.

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