Ingredients

2 tablespoons extra virgin olive oil

1/2 cup very finely chopped onions

4 cloves garlic, minced

1 1/2 teaspoons dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon curry powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground pepper

1/2 teaspoon salt, or to taste

2 cups Arborio rice (not cooked)

1/2 cup white wine

4 1/2 cups vegetable broth or chicken broth

1 lb uncooked pumpkin, peeled, seeded, and diced into 1/2-inch cubes

2 tablespoons unsalted butter

1 cup freshly grated Parmesan cheese

Instructions

Step 1: Select the SAUTE function on the Instant Pot. Once heated, add the olive oil, diced onions, and half of the pumpkin cubes. Sauté for 4–5 minutes, stirring occasionally until the onions soften.

Step 2: Add minced garlic, dried thyme, rosemary, curry powder, cinnamon, nutmeg, salt, and ground pepper. Stir and cook for 1 additional minute to release the aromas.

Step 3: Add the Arborio rice and stir for 2 minutes to lightly toast it, ensuring the grains coat well with the oil and spices.

Step 4: Pour in the white wine and cook while stirring until the wine is completely evaporated, about 1–2 minutes.

Step 5: Cancel the SAUTE function. Add the vegetable or chicken broth along with the remaining pumpkin cubes. Close the lid and lock it, making sure the valve is set to sealing.

Step 6: Pressure cook on High for 6 minutes. It will take about 10–14 minutes for the Instant Pot to reach pressure before the cooking time begins.

Step 7: When the time is up, perform a quick pressure release by carefully turning the valve to venting. Once pressure is fully released, remove the lid.

Step 8: Stir in the butter and grated Parmesan cheese until creamy. If the risotto is too watery, use the SAUTE function to cook for a few more minutes or stir in more cheese to thicken.

Step 9: If the risotto becomes too thick, add additional broth or water, stir, and cook for a minute or two until the desired consistency is reached.

Step 10: Taste and adjust seasoning if needed. Serve immediately with extra Parmesan cheese sprinkled on top.

Tips & Variations

Use fresh pumpkin for best flavor, but canned pumpkin puree can be substituted—add it after pressure cooking for creaminess.

For a richer taste, stir in a splash of heavy cream or a dollop of mascarpone at the end.

Try garnishing with toasted pumpkin seeds or fresh herbs like sage or parsley for extra texture and freshness.

If you prefer a vegetarian version, make sure to use vegetable broth instead of chicken broth.

FAQs

Can I use a different type of rice for this risotto?

Arborio rice is best for risotto due to its high starch content, which creates the dish’s signature creamy texture. Using other types like long-grain rice will not yield the same creaminess and may affect cooking time.

How do I know when the pumpkin is cooked properly in the Instant Pot?

The pumpkin cooks through during the pressure cooking stage. It should be tender and easily mashable when stirred into the risotto. If you find any chunks still firm, you can sauté a bit longer after pressure cooking to soften them further.