Pumpkin Risotto
Quick, healthy, and delicious – the new recipe from @sandraskochblog: pumpkin risotto made in the Vitavit® Premium Pressure Cooker.
The Vitavit® Premium Pressure Cooker from Fissler saves you time, energy, and preserves vitamins. Compared with a conventional Cooking Pot, the Vitavit® Premium cuts cooking time by up to 70%. That saves valuable time you can use for things that matter even more to you than cooking. Cooking in the Pressure Cooker also has a positive effect on the vitamin and nutrient content of your ingredients. And you can save up to 50% energy - that not only protects vitamins, but also your wallet.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 g | Risotto rice |
| 300 g | Hokkaido pumpkin (cut into approx. 1x1 cm cubes) |
| 1 | finely chopped onion |
| 1 finely chopped garlic clove | |
| 150 ml | White wine |
| 300 ml | Vegetable broth |
| 60 g | grated Parmesan |
| 60 g | Butter |
| A good pinch of salt & pepper | |
| 1 | Handful of chopped parsley |
Instructions
Step 1 of 5:
Heat about 1 tbsp. of the butter in the Pressure Cooker and sauté the onion, garlic, and pumpkin for approx. 3-4 minutes. Add the risotto rice and sweat for about 1 minute until translucent.
Step 2 of 5:
Pour in the wine and vegetable stock, season with a little salt and pepper, and close the pot.
Step 3 of 5:
Select cooking level 2. As soon as the yellow ring appears, reduce the heat. When the green ring appears, cook the risotto for approx. 5 minutes.
Step 4 of 5:
Remove the pot from the stove and now release the steam only via the cooking crown or the control button.
Step 5 of 5:
Add the remaining butter, the Parmesan, and the parsley to the pot and mix everything well until nice and creamy. Season to taste with salt and pepper, and the risotto is ready.
