Pumpkin Spice Risotto
Pumpkin Spice Risotto
Recipe Type: Dishes under 10
Servings 4
Ingredients
12 ounce Arborio Rice (Risotto)
4 cup chicken stock
6 ounce pumpkin puree
0.5 onion, diced
1 teaspoon thyme, chopped
2 clove garlic, minced
0.25 teaspoon Nutmeg
0.5 teaspoon cinnamon
0.25 teaspoon ginger
0.25 teaspoon allspice
4 ounce Heavy Cream
2 ounce olive oil
4 cup chicken stock
6 ounce pumpkin puree
0.5 onion, diced
1 teaspoon thyme, chopped
2 clove garlic, minced
0.25 teaspoon Nutmeg
0.5 teaspoon cinnamon
0.25 teaspoon ginger
0.25 teaspoon allspice
4 ounce Heavy Cream
2 ounce olive oil
Directions
- Place the Inner Pot into the Pressure Cooker.
- Press the SOUP/STEW button to set for 10 minutes.
- Sauté onion and garlic in olive oil.
- Add rice and stir. Add remaining ingredients.
- Secure the Lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed.
- Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
- Fold in heavy cream.