Pumpkin risotto with the pressure cooker, a classic of Italian cuisine cooked in the pressure cooker, with a significant saving of time (no need to stir the rice) and gas (with a cooking time of only 6 minutes from the whistle of the pressure cooker).
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Pumpkin Risotto with the Pressure Cooker:
- 1 1/2 cups Roma rice
- 11.3 oz pumpkin
- 2 tablespoons extra virgin olive oil
- 1 oz grated Grana cheese
- 1/4 cup dry white wine
- 1 shallot
- to taste fine salt
- to taste vegetable broth
Tools for the Pumpkin Risotto with the Pressure Cooker:
- 1 Pressure Cooker
- 1 Knife
Steps for the Preparation and Cooking of the Pumpkin Risotto:
Peel the pumpkin (the weight is with the peel), remove the seeds, and then cut the pumpkin into small cubes.
Clean the shallot and chop it into small pieces, put it in the pressure cooker, add the extra virgin olive oil, and cook for about half a minute until the shallot begins to brown, then add the rice and toast it well.
When it is well toasted, deglaze with the dry white wine and when the wine has evaporated, add the pumpkin pieces, the salt, stir well, and let it flavor for a minute.
Now cover the rice with the vegetable broth (it should cover the rice by 0.6 inches), cover the pressure cooker with the lid, bring it to steam over medium-high flame, and when the valve rises cook for 6 minutes.
After the time, let the pressure cooker vent, remove the lid and stir the pumpkin risotto well, stir in the grated Grana cheese (or Parmesan if you prefer a stronger flavor), you can also add a piece of butter if you like a creamier risotto.
With the multicooker (cooking times are the same as the classic pot)
In the electric pot basket put the oil and shallot and with the sauté program cook until it starts to brown, then add the rice and toast it, deglaze with the white wine and when it has evaporated add the pumpkin, salt and let it flavor well. Add the broth until the rice is covered by about two fingers, put the lid on, close the valve and set the pressure cooking program for 6 minutes, after the time let the pot vent, open the valve and remove the lid and stir in as per the recipe.
Serve immediately in individual plates, the risotto should be served hot, if you like add a sprinkle of grated Parmesan.
