Pumpkin Risotto
Quick, healthy and delicious – the new recipe from @sandraskochblog: Pumpkin risotto from the Vitavit® Premium pressure cooker .
The Vitavit® Premium pressure cooker from Fissler saves you time, energy, and preserves vitamins. Compared to a conventional saucepan, the Vitavit® Premium reduces cooking time. The cooking time is reduced by up to 70%. This saves valuable time that you can use for things that are even more important to you than cooking. Cooking in a pressure cooker also has a positive effect on the vitamin and nutrient content of your ingredients. And you can save up to 50% energy – which not only preserves vitamins but also saves you money.
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 butter in the pressure cooker and sauté the onion, garlic, and pumpkin for approx. 3-4 minutes. Add the risotto rice and sauté for about 1 minute until translucent.
Step 2 of 5:
Deglaze with wine and vegetable broth, add a little salt and pepper, and close the lid.
Step 3 of 5:
Select cooking level 2. As soon as the yellow ring appears, reduce the heat. When the green ring appears, let the risotto cook for approx. 5 minutes.
Step 4 of 5:
Remove the pot from the heat and then only vent using the cooking crown or the control button.
Step 5 of 5:
Add the remaining butter, Parmesan, and parsley to the pot and mix everything well until it is nice and creamy. Season with salt and pepper, and the risotto is ready.
