Dinner
Pumpkin Risotto
Recipe by Ania's Vibrant Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This hearty dish is perfect for the cooler weather. It’s ideal for the pumpkin season.
Tip: Cups are 250 ml, unless you use different sized cups, use the same ones for measuring the rice and water
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 4 tbsp butter, seperated
- 1 cup arborio rice
- 4 1/2 cups vegetable broth
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 1/2 cups Hokkaido pumpkin, chopped into small cubes
- 2 tsp salt
- To taste pepper
- 1/2 cup grated parmesan cheese
For serving
- Fresh coriander or parsley
- Shaved parmesan
- Salt and pepper
- Single cream (optional)
Utensils
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Step 1
On the Ninja Foodi Multi-cooker select SEAR/SAUTÉ and set to medium, add 2 tbsp butter, olive oil, and onion. Saute for 2-3 min until onion gets soft
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Step 2
Add the pumpkin cubes and saute for another minute or two
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Step 3
Add the rice, mix well with the onions, and pumpkin. Add 1 tsp of salt
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Step 4
Add the broth, mix well. Assemble the pressure cooker lid, making sure the pressure release valve is in the seal position. Select pressure and set to medium. Set time to 7 minutes. Select start
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Step 5
Once the pressure cooking is complete, carefully move the vent to the quick release position. Take off the pressure cooking lid. Mix the risotto
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Step 6
Set the Ninja Foodi Multi-cooker on SEAR/SAUTE, add the remaining butter and parmesan cheese, mix until everything is well combined. If you wish you can add the cream as well
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Step 7
Serve hot, garnished with fresh parsley or coriander and more cheese. If you like, add some more salt and pepper too!
