Instant Pot Pumpkin Risotto with a BROWN BUTTER sage and CHESTNUT Sauce

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: grated parmesan

Ground flaxseed provides similar nutty flavor while being more accessible.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: olive oil

Coconut oil is a healthier fat alternative.

If you plan on making the delicious Brown Butter Sage and Chestnut Sauce, roast and peel chestnuts first. You can do this up to a couple days in advance. The brown butter sauce is totally optional but really takes this recipe to the next level. If you do not plan on making the sauce, skip to the next step.

Peel and chop pumpkin or favorite winter squash (like butternut, acorn, kabocha, etc.) into one inch cubes. We had about 3.5 heaping cups or about 1 pound total. Set aside.

Set your Instant Pot (pressure cooker) to the sauté function. Add in olive oil, onions, garlic and sauté until aromatic and translucent.

Do NOT wash the rice! Add the raw dry Arborio rice to the aromatics in the instant pot. Stir and toast Arborio rice for 1 to 2 minutes or until all of the rice are well coated with oil.

Add peeled and cubed pumpkin or squash in the instant pot. Season with salt, pepper and thyme leaves.

Pour 1/2 cup of dry white wine or sherry over the rice and pumpkin in the instant pot to deglaze pan. Stir well. Turn off sauté function on instant pot.

Add in 4.5 cups low sodium vegetable broth (or chicken broth if you do not need to keep vegetarian).

Seal the instant pot (or pressure cooker) with lid and make sure the nozzle is set to NO VENT. Set the Instant pot on high for 6 minutes. It takes the instant pot about 10 minutes to get up to pressure and heat up.

While your pumpkin risotto is cooking, make the chestnut sauce. Place butter in a small sauce pan and slowly melt over medium low heat.

Add fresh sage leaves to fry until crispy. Only takes 1 to 2 minutes. Remove sage leaves from pan and set aside.

Continue to cook and stir the butter until it gets foamy. The milk solids from the butter will turn golden brown and it will be golden.

Add chopped roasted chestnuts and stir into brown butter sauce and sauté for 1 minute. Remove pan from heat source and set aside.

When the Instant Pot (pressure cooker) is done cooking, Carefully, use the quick release method to vent out steam. Use oven mittens and point the release nozzle away from your face and others! Do NOT open the lid until the plunger has depressed or you know that the pressure is completely released.

Add parmesan cheese to the risotto and stir. The pumpkin cubes will start to fall apart and combine with the rice. Assess the texture. The perfect consistency for risotto is not too loose and not too thick but a happy medium. If you run a spoon on the bottom of the instant pot, it should leave a line and gently start to return. The texture should be creamy, but with body to hold its shape. Watch our video in the recipe card below to see it in action. You may need to add more broth to get the right consistency. If your risotto is too thin, add in a little more parmesan cheese. As your risotto sits and starts to cool, it gets thicker. It is best to serve right away. Check seasoning. Add more salt and pepper to taste.

Place a large scoop of the creamy risotto in each of the serving bowls. Spoon over a tablespoon of the brown butter sage and chestnut sauce or so. Garnish with a little extra grated parmesan cheese and fried sage leaves. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary