Pressure Cooker Curried Pumpkin Risotto


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  • Total Time

    Prep: 10 min. Cook: 10 min.

  • Makes

    6 servings

  • Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 cup uncooked arborio rice
  • 2 garlic cloves, minced
  • 2 cups chicken stock
  • 1/2 cup canned pumpkin
  • 1 tablespoon curry powder
  • 1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Directions

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
  • Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary.
  • Slow cooker option: Heat oil in a 6-quart slow cooker on high heat until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway.
  • Nutrition Facts

    1/2 cup: 163 calories, 3g fat (0 saturated fat), 0 cholesterol, 369mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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