Hello fall comfort food! Creamy pumpkin risotto with crispy bacon and nutty parmesan cheese, made in the instant pot for a quick, easy, and delicious dinner!
Day 2 of #AKPumpkinWeek and OMG it's a good one!
Are you team risotto or team pasta? I know, it's cruel to make you choose.
I would choose risotto over pasta daily. No shame in my risotto loving game. Creamy carby goodness, add autumnal flavors like pumpkin, sage, and rosemary PLUS crispy bacon and nutty parmesan cheese, I'll see you at the bottom of that bowl friends because I am diving in!
Let's get cooking!
INGREDIENTS IN PUMPKIN RISOTTO:
This risotto recipe has everything you could want in a quick and easy fall dinner, creamy cheesy risotto with crispy bacon, and of course the addition of pumpkin for veggies + fall flavors + deliciousness! Here are the simple ingredients you will need to make this recipe:
- Arborio Rice – An Italian variety of superfino rice that is high in amylopectin starch, which gives risotto its creamy texture.
- Pumpkin Puree – Pure pumpkin puree, canned is fine or fresh.
- Parmigiano Reggiano Cheese – Freshly grated will make a huge difference in this recipe.
- Bacon – Thick-cut bacon is the perfect complement to earthy pumpkin, but can absolutely be omitted in a vegetarian version of this recipe.
- Bone Broth – A hearty bone broth adds depth of flavor (and a ton of nutrients!) you can also use vegetable broth or chicken broth.
- Olive Oil, Shallots, and Garlic – The savory start to a great risotto!
- White Wine – You can omit this entirely, substitute with broth, or substitute with white vermouth.
- Fresh Rosemary and Fresh Sage – Fresh herbs make all the difference in this recipe!
TOOLS YOU WILL USE:
- Instant Pot or any Pressure Cooker
TIPS FOR MAKING GREAT RISOTTO!
- Make sure your stock or broth is warm. Especially when making risotto in the pressure cooker the temperature of the stock will affect how quickly the rice absorbs the liquid and cooks.
- Use arborio rice – this is crucial for risotto as arborio rice is high in starch which makes for creamy risotto.
- Add fresh herbs for optimum flavor
- Deglaze with white wine or white vermouth – You can omit this if you don't like cooking with alcohol, but I personally believe it makes a big difference in flavor
- Use freshly grated Parmigiano Reggiano cheese! Only the best will do, this is a recipe with only a few ingredients, make sure the ingredients are high quality.
HOW TO MAKE INSTANT POT PUMPKIN RISOTTO:
STEP ONE: Warm stock
- Place stock in a small saucepan over medium-high heat and warm through.
STEP TWO: Crisp bacon, saute shallot and garlic
- Turn instant pot to saute setting and allow to heat.
- Add bacon, cook until crisp, remove with a slotted spoon, and set aside.
- Add sage leaves to pressure cooker and fry until crispy, remove with a slotted spoon, and set aside.
- Add shallot, garlic, chopped fresh rosemary and saute in bacon fat until shallot is translucent
STEP THREE: Toast Rice
- Add rice to the pressure cooker, stir until well coated and “toasted” for about 2 minutes
STEP FOUR: Deglaze
- Add the dry white wine (or whatever you are using to deglaze) to the pressure cooker
- Scrape the bottom of the pressure cooker making sure to release all the browned delicious bits.
- Allow the wine to simmer or cook off for 2-3 minutes
- Turn off the saute function
STEP FIVE: Pressure Cook
- Add warm stock, pumpkin puree, salt, and pepper – stir well.
- Place lid on the pressure cooker and make sure the valve is in the sealed position
- Set to high pressure for 5 minutes
- Once cook time has completed quick release
STEP SIX: Stir and don't freak out!
- When you open the lid don't freak out! You will have to stir the risotto!
STEP SEVEN: Add the cheese + bacon + sage
- Stir in the parmesan cheese, top with bacon and fried sage
- EAT. IT. ALL. UP.
RISOTTO RECIPE TIPS:
What to do with leftovers:
You can easily heat up leftover risotto OR make arancini balls. I love this mozzarella stuffed arancini recipe from Bon Appetit, the air fryer is the perfect tool for this!
- The consistency of risotto should be creamy and loose. If your risotto becomes too tight (like a paste) slowly add more warm stock to loosen.
- I always keep extra stock on hand, especially when making risotto in the instant pot. Although the recipe calls for 2 1/2 cups you may need a bit more liquid.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally gluten-free.
- Vegetarian – Eliminate the bacon and use vegetable broth
- Vegan – I wouldn't recommend
- Low Fodmap – Eliminate the shallot and garlic, saute a few scallion tops instead.
MORE INSTANT POT RECIPES YOU WILL LOVE:
I can’t wait for you to try this Pumpkin Risotto Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Instant Pot Pumpkin Risotto
- 2 1/2 cups bone broth
- 4 slices thick cut bacon
- fresh sage leaves
- 1/4 cup shallot, diced 1 medium shallot
- 2 cloves garlic, diced
- 1 cup arborio rice
- 1/4 cup dry white wine optional
- 1 tsp fresh rosemary, chopped
- 1 cup pumpkin puree
- 1/2 cup grated parmesan cheese
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Place your bone broth in a saucepan over medium heat. Bring to a simmer and keep warm.
- Turn instant pot to saute setting and allow to heat. Add bacon, cook until crisp, remove with a slotted spoon, and set aside on a plate lined with paper towels.
- Add sage leaves to pot and fry until crispy, remove with a slotted spoon, and set aside with bacon.
- Add shallot, garlic, chopped fresh rosemary and saute in bacon fat until shallot is translucent. If there isn't enough fat in the pot add olive oil (you should have around 1.5 tbsp of fat to cook in)
- Add rice to the pressure cooker, stir until well coated and "toasted" for about 2 minutes
- Add the dry white wine (or whatever you are using to deglaze) to the pressure cooker. Scrape the bottom of the pressure cooker making sure to release all the browned delicious bits. Allow the wine to simmer or cook off for 2-3 minutes. Turn off the saute function.
- Add warm stock, pumpkin puree, salt, and pepper - stir well. Place lid on the pressure cooker and make sure the valve is in the sealed position. Set to high pressure for 5 minutes. Once cook time has completed carefully use quick release.
- When you open the lid don't freak out! You will have to stir the risotto!
- Stir in the parmesan cheese, top with bacon and fried sage.
- Place your bone broth in a saucepan over medium heat. Bring to a simmer and keep warm.Heat a large heavy-bottomed skillet, add bacon cook until crisp, remove with a slotted spoon, and set aside. Add sage leaves and fry until crispy, remove with a slotted spoon, and set aside. Add shallot, garlic, chopped fresh rosemary and saute in bacon fat until shallot is translucent. Add rice, stir until well coated and "toasted" for about 2 minutes. Add the dry white wine , scrape the bottom of the pressure cooker making sure to release all the browned delicious bits.Allow the wine to simmer or cook off for 2-3 minutes
- Begin adding the stock 1 ladle at a time, about 1/2 cup at a time. The stock should just cover the rice. Cook, stirring constantly until the rice has absorbed just about all of the liquid. Add another ladle or two of stock and continue to cook until the stock has been absorbed or the rice is almost dry. Continue this method for about 25 minutes or until the rice is tender but still a little chewy. Making sure to stir often (you do not need to stir continuously). You may use all of the stock or not, the important thing is that the rice is creamy and tender with a little chewy bite.
- Stir in the pumpkin, allow to simmer for 5 minutes. Add parmesan cheese. Top with bacon and crispy sage.
- Leftover risotto may become too firm. To reheat add a bit more veggie stock to loosen up a bit.
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