Pumpkin Risotto –

Ingredients

• 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
• Fresh coriander or parsley
• Shaved parmesan
• Salt and pepper
• Single cream (optional)
• 8.75oz arborio rice
• 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
• Step 2 Add the pumpkin cubes and saute for another minute or two
• Step 3 Add the rice, mix well with the onions, and pumpkin. Add 1 tsp of salt
• 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
• 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
• 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
• Step 7 Serve hot, garnished with fresh parsley or coriander and more cheese. If you like, add some more salt and pepper too!