- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz Pumpkin
- 4 tbsps Extra virgin olive oil
- 2 Onions
- 8.8 oz Rice (Preferably parboiled)
- 1 glass White wine
- 1 Bouillon cube (For vegetable broth)
- 5.3 oz Spicy provolone
- to taste Parsley
Tools
- Cutting board
- Knife (large)
- Pressure cooker
Preparation
In the pressure cooker, sauté the finely chopped onion in four tablespoons of oil. Add the grated pumpkin and rice.
Then, drizzle with white wine and add the bouillon cube with three glasses of water. Close the pot and cook for 10 minutes after the maximum steam signal.
Then close the pot and cook for 10 minutes after the maximum steam signal. Meanwhile, cut the provolone into cubes.
Put the cheese in the pot with a sprinkle of pepper, nutmeg, and curry, and stir until the cheese melts.
Serve the pumpkin and provolone risotto with finely chopped raw parsley added at the last moment.
Pumpkin and Provolone Risotto in a Pressure Cooker
Tip for the pumpkin and provolone risotto recipe:
Be careful with cooking times, which vary depending on the pressure cooker used and also the quality of the rice.
However, stick to the indicated guidelines to avoid mistakes.
Prefer rice suitable for risottos rather than any type.
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