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Pressure Cooker Curried Pumpkin Risotto

This easy pumpkin risotto tastes like fall and gets a flavor boost from the curry. —Andrea Reaves, Stephens City, Virginia
  • Total Time
    Prep: 10 min. Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 cup uncooked arborio rice
  • 2 garlic cloves, minced
  • 2 cups chicken stock
  • 1/2 cup canned pumpkin
  • 1 tablespoon curry powder
  • 1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
  • Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary.
  • Slow-cooker option: Heat oil in a 3- or 4-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until rice is tender, stirring halfway through cooking.
Nutrition Facts
1/2 cup: 163 calories, 3g fat (0 saturated fat), 0 cholesterol, 369mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic exchanges: 2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • laurijane
    Nov 4, 2020

    Made as directed in a traditional 5 qt. slow-cooker. It was dry and the rice was done (onions, small dice, still had a little crunch) when I stirred it after two hours on low. The curry & garlic completely overpowered any pumpkin flavor. Fortunately, we are fans of those flavors. If I decide to make this again, I will do so using the traditional risotto stove top process and adjust the curry, garlic & pumpkin quantities.