Instant Pot Pumpkin Risotto
Nutrition Facts
4 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
260 |
|
| % Daily Value* | ||
| Total Fat 7 g | 9% | |
| Saturated Fat 1 g | 5% | |
| Cholesterol 0 mg | % | |
| Sodium 400 mg | 17% | |
| Total Carbohydrate 45 g | 16% | |
| Dietary Fiber 2 g | 6% | |
| Sugars 4 g | ||
| Includes Added Sugars | % | |
| Protein 2 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 8% | |
| Potassium | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 tbsp Olive Oil
- 6 Sage Leaves
- ½ cup Diced Onion
- 2 tsp Minced Garlic
- 1 cup Arborio Rice
- 2 cups Vegetable Broth
- ½ cup Pureed Pumpkin
- ½ tsp Salt
- ¼ tsp Black Pepper
- Optional Grated Parmesan Cheese, for garnish
Method of Preparation
Step 1
Turn on pressure cooker to Saute mode. Heat olive oil.
Add sage leaves and cook for 2-3 minutes. Remove from oil and dry.
Step 2
Add diced onion to oil and saute.
Step 3
Stir in garlic and saute for 1 minute.
Step 4
Add rice and cook for 2 minutes.
Step 5
Pour in vegetable broth. Deglaze the pot.
Step 6
Stir in pumpkin, salt and pepper.
Step 7
Close lid and seal valve. Switch to manual and cook for 7-8 minutes.
Turn instant pot off, release the steam valve and open lid.
Garnish with crushed sage leaves.
[Optional: Garnish with Grated Parmesan Cheese]
