Pressure cooker pumpkin and sage risotto

    12 min

    A pressure cooker takes all the fuss and time out of making risotto. This is a colourful dish and a great way to use pumpkin.

    1 person made this

    Serves: 4 

    • 900ml vegetable stock
    • 1/3 pumpkin, peeled, seeded and sliced
    • 1 small onion shallot, diced
    • 4 sage leaves
    • 1 knob butter
    • 120ml white wine, divided
    • 400g Arborio rice
    • salt and pepper, to taste
    • pinch grated nutmeg
    • 1 knob butter
    • 4 tablespoons grated Parmesan

    Prep:5min  ›  Cook:7min  ›  Ready in:12min 

    1. In a saucepan, bring the stock to the boil; add sliced pumpkin.
    2. Meanwhile, in a pressure cooker, melt butter and add the shallots and sage leaves; stir and cook for 1 minute to soften. Pour in half of the white wine. When the wine has evaporated, add the rice, stirring to coat. Add remaining wine and let evaporate. Pour in the hot stock (reserving pumpkin); season to taste with salt and black pepper and stir well.
    3. Place the slices of pumpkin on top of the rice without stirring. Close the pressure cooker and set on maximum pressure. Cook for 4 minutes from the time the cooker reaches pressure.
    4. Release pressure and carefully remove lid. Remove the slices of pumpkin and mash with a fork. Add back to the rice, stir well and sprinkle grated nutmeg on top. Add the butter and stir.
    5. Serve, garnished with grated Parmesan.

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