Double Chocolate Cookies
Pumpkin Risotto
| By : |
Its objective is to promote a nutritious and healthy diet but always in balance.
| Cook Time | 5 Minutes |
| Servings |
4 Portions
|
Ingredients
- 12 oz (330 g) pumpkin purée
- 4 ½ cups vegetable broth
- 1 ½ cups Carnaroli rice for risotto
- ½ cup white wine
- ½ onion finely diced
- ½ cup meltable vegan cheese or other preferred
- 3 tbsp olive oil
- ⅓” (1 cm) Ginger grated or shredded
- 1 ½ tsp salt
- ¼ tsp paprika
Ingredients
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Instructions
- Place the inner pot inside the Instant Pot® and press Saute. Add the olive oil and heat. Add the onion, ginger, and paprika. Sauté until onion is translucent.
- Add the rice and sauté for a few minutes.
- Add the white wine and cook, stirring constantly until it cooks off completely.
- Add the broth, pumpkin purée, and salt. Stir everything.
- Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- Once this is done, release the pressure by moving the handle to Venting, and open.
- Add the cheese and stir. At first, the consistency will be more liquid and after a few minutes, it will thicken.
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