Pumpkin and Baby Spinach Risotto
This creamy pumpkin risotto is simmered in vegetable broth, white wine, and delicious fresh herbs. It's the ultimate comfort food, and you won't believe how easy it is to pull together. And it's 100% vegetarian friendly too.
Servings 4 servings
- 2 1/2 lbs pumpkin peeled and diced into bite size pieces, 2 kg
- 1 large onion peeled and chopped
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1/3 cup grated Parmesan
- 1 cup baby spinach
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 3 cups vegetable stock warmed
Turn on the pressure cooker and set it to brown mode and add the olive oil, garlic, celery and onion. Cook the onion until is translucent.
Add the pumpkin and cook until the pumpkin and until it starts to brown.
Add the rice and stir to coat with the oil and cook for a few minutes.
Add the white wine and cook, stirring constantly until the wine is absorbed.
Add the vegetable stock and stir well before switching your pressure cooker into pressure cooker mode and use the Low Pressure setting and set the time for 6 minutes and close the lid.
When the time is up open the lid and add the baby spinach and parmesan and stir to combine. Serve topped with additional parmesan.
Calories: 458kcal | Carbohydrates: 83g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 879mg | Potassium: 1257mg | Fiber: 4g | Sugar: 10g | Vitamin A: 26420IU | Vitamin C: 39mg | Calcium: 206mg | Iron: 6.8mg