I love the recipe for pumpkin and chestnut risotto in a pressure cooker! Actually, I love eating risottos in general and since I discovered that it takes about 6 minutes from the start of the whistle to cook a risotto in a pressure cooker, I’m happier! A gluten-free dish that everyone can enjoy.
Because we know, to cook a good risotto you need to start with the basics, namely rice, and usually, if we use the Carnaroli variety, it takes about 18 minutes and you have to stir … stir …
In fact, regarding the cooking of risotto, there are two schools of thought; one suggests adding a ladle of broth at a time and always stirring, and the other, if I’m not mistaken, is Chef Cracco’s technique, which says you shouldn’t stir but wait for the rice to absorb the seasoning each time. And then there’s me … using the pressure cooker, I don’t have to stir anything, and the risotto comes out super creamy … just the way we like it!
Regarding the pumpkin and chestnut risotto, I have my own recipe that includes using olive oil to sauté the onion, vegetable broth, diced pumpkin that cooks in the right time, Parmesan, and chestnuts at the end of cooking.
An autumn dish, which is real comfort food … the kind you savor slowly when it’s cold outside … colorful and low in calories.
What more could you ask for?
Do you have a pressure cooker? Then prepare this magnificent pumpkin and chestnut risotto!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Pressure Cooker, Stove
- Cuisine: Italian
- Seasonality: Autumn
- Energy 380.80 (Kcal)
- Carbohydrates 53.11 (g) of which sugars 3.73 (g)
- Proteins 6.36 (g)
- Fat 15.27 (g) of which saturated 2.84 (g)of which unsaturated 0.67 (g)
- Fibers 1.46 (g)
- Sodium 294.71 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup Carnaroli rice
- 1 1/2 cups pumpkin
- 2 cups vegetable broth
- 2 tablespoons Parmigiano Reggiano DOP (grated)
- 4 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- roasted chestnuts (or boiled)
- dried onion (or fresh)
- black peppercorns (to be freshly ground)
Tools
- 1 Pressure Cooker
Steps
– Make a good vegetable broth and set it aside.
– Cut the pumpkin into small cubes so it can cook in the necessary time.
– In the pressure cooker (without the lid), sauté the oil with the onion (if using fresh, chop it), add the rice and toast it until it becomes translucent. Then deglaze with 1/4 cup of white wine.
– Add the diced pumpkin and pour in 3 ladles of boiling broth not too full (about 1 cup). Close with the lid and bring to pressure, counting 6′ from the whistle.
– When 1 minute is left, turn off the heat, depressurize the pot, and taste for saltiness and cooking. If needed, add another half ladle of boiling vegetable broth and in the remaining minute finish cooking. Add the roughly chopped chestnuts, Parmesan, and stir.
– Serve on flat plates, with freshly ground pepper.
Tips:
– If you like, you can also blend the pumpkin and cook the rice in this puree.
FAQ (Questions and Answers)
I like your recipe, but I don’t have a pressure cooker, what should I do?
– First of all, I recommend getting one as soon as possible (maybe check out the one in the tools section), then I suggest proceeding as you would normally cook a risotto.
