- Jill M.
8 oz. arborio rice 16 oz. chicken broth 6 oz. red onion – diced 6 oz. pumpkin purée 1 tbsp. balsamic vinegar 2 oz. dry white wine 8 oz. parmesan cheese 2 tbsp. unsalted butter 1 tbsp. olive oil 1 tsp. honey ½ tsp. salt ¼ tsp. nutmeg cinnamon – a pinch fresh ground pepper – a sprinkle
Bring 16 oz. of chicken broth to a simmer over MEDIUM heat for 6 minutes.
While broth heats, dice 6 oz. red onion. Set aside.
Grate 8 oz. fresh parmesan cheese. Set aside.
Set Instant Pot to SAUTÉ. Add 2 tbsp. unsalted butter to the pot and melt.
Once butter is melted, add 8 oz. arborio rice and stir it into the butter. Spread it evenly on the bottom of the pot to allow the rice to toast for about 3 minutes, stirring occasionally.
Once rice is toasted, turn off heat and quickly add 2 oz. dry white wine (or dry vermouth) to deglaze the pot, stirring rice quickly.
Add 6 oz. pumpkin purée and warm broth to the pot. Mix thoroughly.
Place Instant Pot lid on top and lock it in place. Make sure the release valve is DIS-ENGAGED so the pressure will not release. Set Instant Pot to PRESSURE COOK for 5 minutes, and hit START.
Add 1 tbsp. olive oil to a sauté pan. Sauté diced red onion for 7-10 minutes. Turn off heat and add 1 tbsp. balsamic vinegar to the pan, stirring quickly. Caramelize for at least 30 seconds.
De-pressurize Instant Pot. Add onions, grated parmesan, 1 tsp. honey, ½ tsp. salt, ¼ tsp. nutmeg, pinch of cinnamon and a nice sprinkle of fresh ground pepper. Stir completely and serve.