Pumpkin & Mushroom Risotto

30 minute recipe  Stovetop and Instant Pot methods 

What you'll need

Pumpkin Puree

Garlic

Onion

Sage

Mushrooms

Veg Stock

Butter

Olive oil

Wine

Parmesan

Risotto rice

Salt

Balsamic

Pepper

1. Sauté

Fry the onion and garlic on the stove or in your Instant Pot, then add the risotto rice and toast until the grains are hot. 

2. Simmer / pressure cook

Stove: Pour in the stock little by little. Simmer for around 20 minutes. Instant Pot: Pour in the stock and set the Instant Pot to cook for 2 minutes at high pressure.

3. Mushrooms  & Sage

Fry the mushrooms for a few minutes until they begin to brown and set them aside.  Then fry the sage leaves for a few minutes until they become crispy.

4. Seasoning

Stir the pumpkin puree, balsamic vinegar, parmesan, salt and pepper into the cooked risotto rice.

Serve immediately topped with the fried mushrooms and sage leaves

If you like this risotto, check out this pumpkin spice nice cream recipe

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