The Pumpkin Risotto cooked in a pressure cooker definitely kicks off the autumn season. Good, simple, and quick to prepare, it cannot be missing from our table. For this recipe, I used an American type pumpkin, but Butternut is also great. For vegetable-based risottos, I never use broth because I believe it might change the flavor. Instead, I prefer to use more pumpkin and garlic instead of onion to make it less sweet. Since pumpkin is already naturally sweet, I also contrast it by sprinkling the risotto with Pecorino Romano cheese rather than Parmesan. For every risotto, there’s a suitable type of rice, and for this reason, I recommend you check out my article: How to Prepare a Risotto.
If you’re not familiar with this type of cooking and want to learn more, then read my article on Pressure Cooker and its Use
Here are some super quick recipes, always prepared with the pressure cooker:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs American type pumpkin/butternut
- 1.5 cups Carnaroli rice
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- 17.6 oz water
- to taste salt
- 2 tbsps raw extra virgin olive oil
- 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 pumpkin peel with a knife or peeler, and cut it into fairly small cubes so that they cook quickly.
Put the chopped garlic inside the pressure cooker along with 4 tablespoons of extra virgin olive oil and sauté.
Immediately after, add the pumpkin, sauté a bit more, and finally do the same with the rice.
At this point, add the boiling water, 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 hiss, lower 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, portioning it onto plates and garnishing with chopped pistachios.
Tips, Variations, and Storage
If you have leftover risotto, you can store it in the refrigerator for one or two days and reheat it in the microwave oven.
You can also freeze it, possibly already ready in a baking dish, to then bake it for gratinating.
I love Carnaroli rice, but for risottos, you can also use Baldo, Vialone Nano, or Arborio.
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