Instant Pot Creamy Garlic Parmesan Pumpkin Risotto is a creamy and flavorful pumpkin risotto ready in 25 minutes! It’s vegetarian and gluten-free with a Vegan option.
Risotto is comfort food in and of itself, but add cream and Parmesan cheese with pumpkin and it’s simply delicious! Pumpkin is a yummy flavor for pasta too.
Pumpkin is a nutritious vegetable. It’s filled with vitamins and minerals. Adding it to risotto ups the nutrition value for sure. See more pumpkin recipes below.
This recipe is so easy-to-make with canned pumpkin and its’ hearty. You won’t need to make much more to go with it. It’s perfect for fall but, certainly is good for any time of year.
Plus, this dish is inexpensive to make. It only makes three servings so you may want to double it.
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Instant Pot Creamy Garlic Parmesan Pumpkin Risotto
What kind of rice is used for risotto?
Arborio rice is the rice most often used to make risotto. It’s a short-grain rice and absorbs large amounts of liquid.
It’s my favorite rice!
I like using my Instant Pot to make rice because it’s much faster than cooking it on the stove. It’s the only way I make rice now.
Making risotto in the Instant Pot is much easier because I don’t have to stand at the stove stirring it often to ensure it doesn’t stick.
This pumpkin risotto is a great weeknight meal because it’s quick, filling and nutritious with little clean up.
What to serve with Pumpkin Risotto
Grilled Lemon Rosemary Chicken Breast
Air Fryer Garlic Rosemary Chicken Thighs
Seasonings
Try adding 1/2 tsp of dried sage, thyme or poultry seasoning. Add some cayenne pepper for some heat.
Vegan option: use vegetable broth in place of chicken broth and use two tablespoons of extra virgin olive oil instead of butter.
Make this Instant Pot pumpkin risotto when you want a delicious, hearty comfort food meal quickly. Celebrate the flavors of fall with this yummy recipe.
You may also like:
Pumpkin Alfredo Pasta with Sage
Curried Butternut Squash Soup Instant Pot
Roasted Butternut Squash Soup with Rosemary and Ginger
I took this recipe to Weekend Potluck.
Instant Pot Creamy Garlic Parmesan Pumpkin Risotto
Equipment
- 1 Instant Pot
Ingredients
- 4 cloves minced garlic
- 1/4 cup chopped onion
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 3/4 cup pumpkin puree (do not use pumpkin pie puree)
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
Instructions
- First, add garlic (4 minced garlic cloves), onions (1/4 cup chopped,) oil (1 tbsp) and butter (1 tbsp) to the pot and press the saute button.
- Next, after about three minutes it begins to simmer, add rice (1 cup) and stir. Allow rice to toast for about a minute.
- Then, add broth (2 cups) and pumpkin puree (3/4 cup) and stir well.
- Next, place the lid on and set to high pressure for 5 minutes. Ensure the valve is set to sealing.
- Then, allow timer to reach 20 minutes and then manual release. Stir and check to see if rice is cooked through. If not, add another 1-2 minutes on high pressure.
- Last, add grated Parmesan cheese (1/4 cup,) heavy cream (1/4 cup,) salt and pepper to taste and stir.
Notes
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