Pumpkin Risotto
This hearty dish is perfect for the cooler weather. It's ideal for the pumpkin season.
Tip: Cups are 250 ml, unless you use different sized cups, use the same ones for measuring the rice and water
Ingredients
- 4 tbsp butter, seperated
- 8.75oz arborio rice
- 4 1/2 cups vegetable broth
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 1/2 cups Hokkaido pumpkin, chopped into small cubes
- 2 tsp salt
- To taste pepper
- 1/2 cup grated parmesan cheese
For serving
- Fresh coriander or parsley
- Shaved parmesan
- Salt and pepper
- Single cream (optional)
Instructions
Step 1
On the Ninja Foodi Multi-cooker select SEAR/SAUTÉ and set to medium, add 2 tbsp butter, olive oil, and onion. Saute for 2-3 min until onion gets soft
Step 2
Add the pumpkin cubes and saute for another minute or two
Step 3
Add the rice, mix well with the onions, and pumpkin. Add 1 tsp of salt
Step 4
Add the broth, mix well. Assemble the pressure cooker lid, making sure the pressure release valve is in the seal position. Select pressure and set to medium. Set time to 7 minutes. Select start
Step 5
Once the pressure cooking is complete, carefully move the vent to the quick release position. Take off the pressure cooking lid. Mix the risotto
Step 6
Set the Ninja Foodi Multi-cooker on SEAR/SAUTE, add the remaining butter and parmesan cheese, mix until everything is well combined. If you wish you can add the cream as well
Step 7
Serve hot, garnished with fresh parsley or coriander and more cheese. If you like, add some more salt and pepper too!