Pumpkin Risotto
Quick, healthy, and delicious – the new recipe from @sandraskochblog: pumpkin risotto from the Vitavit® Premium pressure cooker.
A soft hiss, a hint of steam – and the magic is done. Four intelligent cooking settings give you full control: from high-speed to gentle steaming. Meat melts in your mouth, fish stays tender as butter, and vegetables remain rich in vitamins and crisp. Full of flavor, cooked to perfection. Made in Germany from recycled premium stainless steel. Our Vitavit® Premium is your first choice for days with high demands and little time. Fast, reliable, always spot on.
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.
