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.
Notes
I used a butternut pumpkin (butternut squash) for this recipe, but you can use any variety of pumpkin that you prefer.
No Low Pressure setting? Cook on High Pressure for 5 minutes, then quick release.
Stovetop method: Follow steps 1 to 4 in a large, heavy pot over medium heat. Then add the warm stock about ½ cup at a time, stirring often and letting each addition absorb before adding the next, for 20 to 25 minutes until the rice is creamy and just tender. Finish with the spinach and parmesan as in step 6.
Traditional Parmigiano-Reggiano is made with animal rennet. For a strictly vegetarian dish, choose a vegetarian hard cheese or vegan parmesan.
Nutrition (estimated per serving)
Calories: 511kcalCarbohydrates: 100gProtein: 11gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 875mgPotassium: 1224mgFiber: 9gSugar: 10gVitamin A: 31370IUVitamin C: 65mgCalcium: 265mgIron: 6mg
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