Dairy Free Risotto (Instant Pot)

Instructions

• 1. Risotto Prep - Measure, chop, and gather all of the ingredients going into your risotto. Warm the broth in a saucepan over low heat. It should be just barely steaming by the time you start the risotto. Warm the creamy pumpkin sauce.
• 2. Soffrito - This is the flavor base of your risotto. In this recipe it includes: onion, garlic and thyme. Feel free to add or substitute other spices and herbs. Set the Instant Pot on saute. When it is pre-heated, saute the onion in a generous amount of butter or olive oil over medium-high heat until the onion is translucent and beginning to break down, about 5 minutes. Add the garlic and thyme, and cook until fragrant.
• 3. Tostatura - Pour the rice into the soffrito and stir until every grain is coated with fat. (Add more fat if needed - this is not the time to skimp!) Continue stirring the rice until the edges have turned translucent but the center is still opaque, about 3 minutes. You should also be able to smell the aroma of toasted rice.
• 4. Deglaze - Deglazing the pan isn't strictly necessary, but a bit of white wine will add another layer of flavor and help lift up any bits that have caramelized to the pan. Use a 1/2 cup or so of wine, and simmer until the wine has completely reduced and the pan is nearly dry.Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated.
• 5. Add all the stock, mix and close the top immediately. Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 5 minutes at high pressure: When time is up, open the cooker by manually releasing the pressure. Taste the risotto to gauge the texture. The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet or too al dente, put the open pressure cooker back on a medium saute, without the lid, and finish cooking it this way - stirring often- until it reaches the right consistency. For a classic finish, melt a tablespoon of butter and grated cheese and stir in right before serving. Stir in the warmed creamy pumpkin sauce.
• 6. As soon as it is finished cooking, remove the risotto from the Instant Pot to prevent over cooking.
• 7. Top with Slightly Spicy Roasted Pepitas and serve in Whole Roasted Mini Pumpkins.

• Servings : 4-6
• Ready in : 90 Minutes
• Recipe Type : Dairy Free, Dinner, Gluten Free, Grains, Instant Pot, Side-dish, Vegetables, Vegetarian