The pumpkin and amaretti risotto in the multicooker or pressure cooker is one of those recipes that tell the story of autumn with every spoonful. The golden color of the pumpkin, the aroma that is released as soon as the pot is opened, and the delicate and velvety taste that meets the amber sweetness of the amaretti: a refined yet surprisingly simple to make combination.
This dish is born from a perfect balance between sweet and savory, where the creaminess of the pumpkin embraces the almond fragrance of the amaretti in a risotto that even wins over those who do not love overly sweet flavors. The result is an elegant, warm, and comforting first course that is prepared in no time thanks to the multicooker or pressure cooker.
Pressure cooking makes it possible to achieve a creamy risotto, with perfectly cooked and creamy grains, reducing the time without sacrificing taste. It is the ideal recipe when you want to bring a dish with a curated appearance and genuine flavor to the table, even on a busy day or after work.
Perfect for a family lunch or an autumn dinner with friends, this risotto is also a versatile base to enrich: you can finish it with a touch of crispy speck, some parmesan shavings, or a drizzle of balsamic vinegar for an even more gourmet effect. But even in its simplest version, pumpkin and amaretti risotto remains a small masterpiece of creaminess and aroma, capable of transforming humble ingredients into a dish of refined charm.
Prepare it calmly, savor the aromas spreading in the kitchen, and let yourself be won over by this meeting of sweetness and tradition, made even easier and faster thanks to the multicooker or pressure cooker.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Instant pot, Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Pumpkin Risotto with Amaretti in the Multicooker or Pressure Cooker:
- 11.3 oz Carnaroli rice
- 14.1 oz cleaned pumpkin
- 1/2 yellow onion
- 3 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 oz butter
- 1.4 oz grated parmesan
- 10 pieces dry amaretti
- 1/2 glass dry white wine (or sparkling wine)
- to taste fine salt
- to taste black pepper
Tools for the Pumpkin Risotto with Amaretti in the Multicooker or Pressure Cooker:
- 1 multicooker Cecotec Olla GM
- 1 Knife
- 1 Wooden spoon
Steps for Preparing and Cooking the Pumpkin Risotto with Amaretti in the Multicooker or Pressure Cooker:
First, prepare all the ingredients: clean the pumpkin by removing the skin, seeds, and filaments, then cut it into small cubes to ensure even cooking. Finely chop the onion and keep the hot vegetable broth at hand so as not to slow down the risotto cooking.
Pour the extra virgin olive oil into the pressure cooker or multicooker, add a small knob of butter, and start the saute or sauté mode. Add the chopped onion and let it soften gently for two or three minutes, stirring often to prevent it from darkening.Add the pumpkin cubes, season with a pinch of salt and let it cook for 3-4 minutes, stirring occasionally. The pumpkin should start to soften but not completely fall apart.
At this point, add the rice and toast it for a couple of minutes, then deglaze with the white wine or sparkling wine and let it evaporate completely, stirring with a wooden spoon, season with salt and pepper. Toasting is important to ensure the grains remain compact even after cooking.
Now pour in the hot vegetable broth, mix well, and close the pot. If using a classic pressure cooker, bring to pressure and cook for 6 minutes from the whistle. If using the multicooker, set the pressure cooking function for the same 6 minutes, remembering to close the valve.After the time has elapsed, vent the pot and open the lid, stirring gently. The risotto will already appear creamy, but it needs to be stirred to achieve the perfect consistency.
Add the remaining butter, grated parmesan, and crumbled amaretti. (Keep 4 aside for the final decoration). Stir carefully until the butter melts and the ingredients blend perfectly, creating a dense and fragrant cream that envelops the rice grains.
Taste and adjust for salt and pepper, then cover and let stand for a minute before serving. This step allows the risotto to stabilize and reach the right creaminess.
Serve it hot, finishing with some amaretto crumbs on top.
FAQ (Questions and Answers)
Can I make the pumpkin and amaretti risotto the traditional way?
Yes, you can cook it in a saucepan by adding the broth little by little for about 16-18 minutes, stirring often.
What type of pumpkin is best for this recipe?
The most suitable varieties are Delica and Mantovana, as they have firm, sweet, and low-moisture flesh.
Should the amaretti be added during cooking?
Better not: they should be crumbled at the end, during the stirring or on top of the dish, to maintain their aroma and give a crunchy touch.
Can I substitute the amaretti?
You can use some hazelnut or almond granules, but you will lose that typical and unmistakable aromatic note.
How can I make the risotto even creamier?
Add a tablespoon of robiola, mascarpone, or sweet gorgonzola during the stirring.
