Cooking risotto over the stovetop is a wonderful experience, but one you might not always have time for. If you are looking for a simplified recipe, how about making it in the Instant Pot? The pressure cooker makes this a much easier, and quicker process. This pumpkin version if perfect for colder fall temperatures.
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https://aredspatula.com/pumpkin-risotto-with-crispy-bacon/
Ingredients
4-6 strips bacon, cut in small chunks I love to use a thick cut bacon, but use whatever you prefer!
½ cup onion, minced or small chop
1 tablespoon minced garlic
2 teaspoons fresh sage plus more for topping and decoration
½ teaspoon nutmeg
½ teaspoon ground black pepper plus more for topping
1 cup arborio rice
2 ½ cup chicken or vegetable stock.
1 cup pumpkin puree
¼ cup grated parmesan plus more for topping
Instructions
Turn your pressure to saute on the Instant Pot.
Add in your bacon and cook until it is crispy. Well, unless you like it a little softer, then cook it to that consistency. Remove half the bacon to use for topping.
Add onions to the cooker and saute for about 3-5 minutes. At the end of the time, add in your garlic. Saute the garlic for about a minute.
Add in seasonings, stock, pumpkin, rice and parmesan.
Place lid on pressure cooker and seal. Making sure the pressure on the lid is closed. Set to high pressure for 8 minutes. Cook and once the time has gone off, quick release the pressure.
Once it is released, remove the lid carefully.
Give the risotto a good stir. If there is too much liquid, return to saute to finish it. Taste the risotto now and adjust the seasoning as needed. Between the bacon, chicken stock, and parmesan I didn’t need any salt. This is a personal preference of course, so adjust as needed.
For serving, top with crispy bacon, parmesan and a sprinkle of freshly ground black pepper.
This is best the day of, but also really great as a leftover. Make sure and store in the fridge in an airtight container. It is good for up to 4-5 days. Simply reheat in the microwave or cooktop.