Pumpkin and Spinach Risotto (In the Pressure Cooker!)

🧂 Ingredients

• 2 ½ lbs butternut pumpkin

  peeled and diced into bite size pieces
• 1 onion

  peeled and chopped
• 1 tbsp olive oil
• 2 cloves garlic

  minced
• 2 celery stalks

  chopped
• ⅓ cup parmesan cheese

  grated
• 1 cup baby spinach
• 1 ½ cups arborio rice
• ½ cup white wine
• 3 cups vegetable stock

  warmed

Instructions

• 1 Turn on the pressure cooker and set it to sauté mode. Add the olive oil, garlic,
  celery and onion. Cook the onion until it is translucent.
• 2 Add the pumpkin and cook until the pumpkin starts to brown.
• 3 Add the rice and stir to coat with the oil and cook for a few minutes.
• 4 Add the white wine and cook, stirring constantly until the wine is absorbed.
• 5 Add the vegetable stock and stir well before switching your pressure cooker into
  pressure cooker mode. Use the Low Pressure setting and set the time for 6
  minutes and close the lid.
• 6 When the time is up, open the lid and add the baby spinach and parmesan and stir
  to combine. Serve topped with additional parmesan.

Nutrition Info