Published: by Absolutely Recipes, in the recipes category.

Curry & Pumpkin Risotto Recipe.

Ingredients:

1 TBSP 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 TBSP curry powder
1-1/2 TSPs minced fresh rosemary or 3/4 TSP dried rosemary, crushed
1/2 TSP salt
1/4 TSP pepper

Recipe Instructions:

Select saute setting on a 6 quart 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 3- or 4 quart slow cooker on high until hot.
Add rice; stir to coat.
Stir in remaining ingredients.
Cook, covered, on low 3-4 hours or until rice is tender, stirring halfway through cooking.

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