This creamy pumpkin risotto is simmered in vegetable broth, white wine, and fresh sage. It's the ultimate comfort food, and you won't believe how easy this Instant Pot pumpkin risotto is to pull together (any electric or stovetop pressure cooker works too). And it's 100% vegetarian friendly too.
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Sometimes, as a food blogger, you have to make difficult choices.
Do I eat the delicious dish I cooked straight away, while it's at its best, knowing that if I don't take a photo immediately then the food won't photograph as well later?
For me, the decision is always to enjoy food. So sorry about that. 😉
Risotto is one of those foods that is best eaten immediately, otherwise the liquid starts to be absorbed by the rice grains.
So while this Pumpkin and Baby Spinach Risotto may not look as good as it did when it was first cooked, it still tastes absolutely amazing.
Why Make Pumpkin Risotto in the Instant Pot?
Risottos are one of my favorite dishes to make. And while making a risotto sounds like an arduous task, with all the stirring and standing over the stove top while it cooks, if you use a pressure cooker (like an Instant Pot), the task is a whole lot simpler.
In fact, with a pressure cooker this Pumpkin and Baby Spinach risotto can be made really quickly, making it a great weeknight meal. (Grab some more vegetarian Instant Pot recipes here.)
Dinner can be on the table in under 30 minutes, from start to finish! Get ideas for more easy plant-based dinners here.
Key Ingredients & Substitutions
- Pumpkin. I used a butternut pumpkin (known as butternut squash in the US), but any firm, sweet pumpkin works, like sugar pie pumpkin, kabocha, or Kent. Cut it into small, even bite-size pieces so it cooks through in the short pressure time.
- Arborio rice. This short-grain arborio rice releases starch as it cooks, which is what makes risotto creamy. Carnaroli is a great swap. Don't rinse it, or you'll wash that starch away.
- White wine. A dry white, like Sauvignon Blanc or Pinot Grigio, adds brightness. If you'd rather skip it, use extra stock plus a squeeze of lemon juice at the end.
- Vegetable stock. Use a good-quality stock, since the rice soaks up all its flavor. Homemade vegetable broth is perfect here.
- Parmesan. Traditional Parmigiano-Reggiano is made with animal rennet, so look for a vegetarian hard cheese labeled "microbial" or "vegetable" rennet. For a dairy-free version, use vegan parmesan.
- Baby spinach and sage. The spinach wilts into the hot rice in seconds, and a few fresh sage leaves give the whole dish a cozy, autumn flavor.
Helpful Tips
Get the pressure cooker timing right. Cook the risotto on Low Pressure for 6 minutes. If your Instant Pot or pressure cooker only has a High setting, cook it for 5 minutes instead. Either way, use a quick release as soon as the timer beeps so the rice doesn't keep cooking and turn mushy.
Brown the pumpkin first. Giving the pumpkin a few minutes on the Sauté setting before the rice goes in adds a lovely caramelized flavor that you just don't get from steaming alone.
Deglaze well. After the wine cooks off, scrape the bottom of the pot so nothing is stuck. Browned bits left on the bottom can trigger the Instant Pot's "Burn" warning once it comes up to pressure.
No pressure cooker? Use the stovetop method. Sauté the vegetables and pumpkin in a large, heavy pot, toast the rice, and cook off the wine exactly as written. Then add the warm stock about ½ cup at a time, stirring often and waiting until each addition is mostly absorbed before adding more. It takes about 20 to 25 minutes for the rice to turn creamy and tender with just a little bite.
Stir, then serve right away. After releasing the pressure, stir the risotto for a minute or two. It will look a bit loose at first, but it thickens quickly as you stir in the cheese and spinach. If it gets too thick, loosen it with a splash of warm stock.
Variations
- Butternut squash risotto. Swap the pumpkin for the same weight of butternut squash (or any winter squash). For extra depth, roast the squash first and stir it in at the end.
- Kale instead of spinach. Use 2 cups of chopped kale with the tough stems removed. Kale is sturdier, so stir it in right after releasing the pressure and let it sit, covered, for 2 to 3 minutes to soften.
- Make it vegan. Use vegan parmesan or a spoonful of nutritional yeast and finish with a drizzle of olive oil. This Vegan Butternut Squash Risotto is another great option.
- Add mushrooms. Sauté 8 ounces of sliced cremini mushrooms with the onion for a heartier, earthier bowl.
- Brown butter and sage. Crisp the sage leaves in a little butter or olive oil and spoon them over the top for a restaurant-style finish.
Serving Ideas
This pumpkin risotto is hearty enough to be the main event. A crisp green salad with a sharp vinaigrette balances all that creaminess, or try this Celery & Apple Walnut Salad for something crunchy and a little sweet.
For a cozy fall dinner, serve smaller portions as a side with roasted vegetables, or start with a bowl of Lazy Roasted Pumpkin Soup if you're really leaning into pumpkin season. Crusty bread and extra parmesan at the table never hurt, either.
Storing & Reheating
Let leftover risotto cool, then store it in an airtight container in the refrigerator for up to 3 days. It will firm up as the rice keeps absorbing liquid, which is completely normal.
To reheat, warm it gently in a saucepan over medium-low heat with a splash of stock or water, stirring until it's creamy again. You can also microwave it in 30-second bursts, stirring in a little liquid each time. Risotto can be frozen for up to 2 months, but the rice gets a little softer once thawed, so it's best used for arancini or baked risotto cakes rather than served as-is.
More Risotto & Pumpkin Recipes
You can use a similar approach to speed up just about any risotto recipe. Give one of these a try:
- Vegetarian Tomato Risotto
- Thyme and Mushroom Quinoa Risotto
- Roast Pumpkin Barley Risotto
- Vegan Butternut Squash Risotto
And if you can't get enough pumpkin - make sure to check out my favorite pumpkin recipes over here!
📖 Recipe
Ingredients
- 2 ½ lbs butternut pumpkin, (butternut squash), peeled and diced into bite-size pieces
- 1 onion, peeled and chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- ⅓ cup parmesan cheese, grated, plus extra for serving (use a vegetarian or vegan parmesan to keep it vegetarian)
- 1 cup baby spinach
- 1 ½ cups arborio rice
- ½ cup white wine
- 3 cups vegetable stock, warmed
- 8 fresh sage leaves, 4 chopped, 4 left whole for garnish
- salt and pepper to taste
Instructions
- Turn on the pressure cooker (such as an Instant Pot) and set it to Sauté mode. Add the olive oil, garlic, celery, onion, and chopped sage. Cook, stirring occasionally, until the onion is translucent, about 4 to 5 minutes.
- Add the pumpkin and cook, stirring now and then, until it starts to brown, about 5 minutes.
- Add the rice and stir to coat it with the oil. Cook for 2 minutes, stirring, until the edges of the grains look translucent.
- Add the white wine and cook, stirring constantly, until the wine is absorbed. Scrape up any bits stuck to the bottom of the pot so the cooker doesn't show a Burn warning.
- Add the warm vegetable stock and stir well. Close and lock the lid, set the valve to Sealing, and switch to Pressure Cook on the Low Pressure setting for 6 minutes (or High Pressure for 5 minutes if your cooker has no Low setting).
- When the time is up, carefully quick release the pressure and open the lid. Stir in the baby spinach and parmesan for 1 to 2 minutes, until the spinach wilts and the risotto is creamy, then season with salt and pepper to taste. Serve right away, topped with the whole sage leaves (crisped in a little olive oil if you like) and extra parmesan.
aipi says
Not a big fan of risotto but you have made it very nicely, looks perfect to the core! The pic is lovely!USMasala
delicieux says
Thank you so much aipi 😀
amee says
i laughed at the first paragraph. i am always in the same dilemma and i just choose to eat...i always say i'll make it again. 🙂 today i made sundried tomato savory muffins by Rose Elliot and they looked so good and the sun was already setting so i just ate them! 🙂 i like a risotto cooked on the stovetop. I like the combination you suggest here. my other favorite is parmeggiano-asparagus...
delicieux says
It's a difficult dilemna sometmes isn't it Amee? 9 times out of 10 though, I always choose to eat first. I tell myself I have to quality test before I take a photo 😀
Nadia says
Maybe to run away from the dilemma I don't publish a lot of main meals, the desserts are easier, they even look better on the next day, if they survive that long that is :)The pumpkin and baby spinach risotto looks super delicious! Will prepare it when the pumpkins start hitting the shelves. Can't wait!
delicieux says
Photographing desserts and baking is definitely easier because you have time on your side and don't need to eat it while it's hot. 🙂
Ellie | Gourmand Recipes says
I use the traditional way cook it over th stove top but sometimes I bake it in the oven. Your pumpkin risotto looks perfect.
delicieux says
I like oven baked risottos too. It's been such a long time since I made a stove top risotto. I will have to try it again 🙂
EVE says
I must admitt, I stirr my risotto 🙂 And I have the same dilema as you... and I always choose to take photo after a meal 🙂 I have much more time then...I can take photos in every possible angle without any rush 🙂 Your risotto looks great! My favorite is with shrimps and green beans 🙂
delicieux says
Thanks Eve 🙂 I agree, taking photos after a meal is easier and you don't feel so pressured or rushed.
Lorraine @ Not Quite Nigella says
Haha I always choose to photograph! Although it's hard especially when something smells really good and you're hungry! 😛
Yasmeen @ Wandering Spice says
Yes, I totally understand this dilemma, and risotto IS one of those things that must be eaten right away. Anyhow, no need to worry since the photo looks delish anyway. Love the color!And congrats to Gemma 🙂
delicieux says
Thanks Yasmeen 😀
Andy says
I love making risottos the traditional way i.e. by stirring it on a stove top until your hand goes numb. I've tried no-stir recipes, but the result just isn't the same because stirring and adding the broth gradually helps the starch from the rice to be released and dissolved uniformly in the sauce which makes the risotto extra creamy.
delicieux says
I agree stirring risotto helps release the starch and make it extra creamy, but I find if I stir mine a lot during the initial browning process and when the wine is added it helps release a lot of starch and that helps a lot.
Nicole@HeatOvenTo350 says
My mother-in-law once was visiting and had to take a phone call right before we started eating. When she came back and apologized my husband told her that it was okay because we were used to eating cold food because I'm always taking pictures of it before we eat. 🙂 I love making risotto in my pressure cooker. It's so easy that way!
delicieux says
That's so funny Nicole 😀 My fiance is not a fan of cold food, so I don't really have an option to serve it cold. Having said that though, I'm not a fan of cold food either.
Deb says
I also bog about what I am actually cooking for my family. I wondered if most bloggers were just cooking for their post? The more I blog, I am convinced it would easier to cook for family and blog at different times. Lots of leftovers? Your risotto is lovely!
delicieux says
Thanks Deb 😀
elle marie says
Hello my friend, that is so true, what I do is, although I have not cooked in a long while, is place what I'm going to use aside, but that always doesn't work, sometimes I just hope for the best.
Keely says
I say - whatever feels good - do it. I don't mind terribly making risotto on the stovetop .. as long as I have a wine in my hand and some decent music on!
Lisa @ Tarte du Jour says
This risotto looks delicious! The taste of fall indeed. Pumpkin and risotto seem to be a great couple!
Rachel at Eat and Write says
This looks pretty awesome! I've only had risotta once, and it was from one of those heat in your microwave kind of packets. It was terrible, but I think I might try this one in the future :)As far as the "difficult decision" for food bloggers -- I try to take pictures soon, but the truth is that if I'm hungry or my husband wants to eat then that comes first every time. I know there are food bloggers who care a LOT about presentation and food photography, but that will always take a backseat to my actual life and my hunger, haha 🙂 I'm just not that kind of dedicated, I guess.
Marta (Princess Misia) says
darling! this looks absolutely delicious! I bookmarked and definitely gonna make it soon! Pumpkin and spinach combo is one of my favorites!
delicieux says
Thanks Marta!! 🙂 Let me know what you think.
marla says
OMG: This risotto is STUNNING :)I would love if you added this and any other pumpkin themed links to my "Happy Post" today. http://su.pr/1rMDg2
delicieux says
Thanks for inviting me to the party Marla 😀
Zuzanna says
It is a Monday night and after a glass of wine I felt inspired to use my pressure cooker. This recipe is great, I didn't change a thing.I'm usually really picky about risotto so I was sceptical but this turned out perfect in my pressure cooker!Best part is I'm now converting my traditional risotto recipes to pressure cooker using yours as a base. Thank you!
Katie Bisordi says
Could you make this with canned pumpkin and if so, would you add it at the beginning and cook in the pressure cooker or stir it into the cooked risotto at the end? Thank you!
Nicole says
I haven't tried that, but I'm sure you could. I use canned pumpkin in the slow cooker for quite a few recipes. Make sure you use the plain variety, without sugar added. And I would add it in the beginning. Let me know if you try it!
Kim says
Always looking for easy and tasty vegan dishes and this one is great. I've doubled the recipe and frozen with success too. This is liked by all I've made it for (twice). I used the risotto pressure cooker button which was 16 minutes (although there's additional time that it takes to heat). Thank you!