Instant Pot Pumpkin Risotto with Brown Butter - Healthy World Cuisine

Name: Instant Pot Pumpkin Risotto with Brown Butter - Healthy World Cuisine
Ingredients: 15 Air Fried Roasted Chestnuts; 3 and 1/2 cups pumpkin; 2 tablespoons olive oil; 1 cup onion (peeled and chopped); 4 cloves garlic (peeled and minced); 2 cups Arborio rice (uncooked (Do NOT rinse!)); 1/2 cup dry white wine (or dry sherry ); 4.5 cups vegetable stock; 2 cups vegetable stock (These are the extra cups described above. Used to thin the risotto if needed and/or reheat later.); 1 teaspoons thyme (dried or 1 tablespoon fresh); salt and pepper (to taste); 3/4 cup parmesan cheese (freshly grated (we also like to have a 1/4 cup extra to garnish for serving) ); 1 stick butter; 4-6 whole sage leaves (fresh ); 15 Air Fryer Roasted Chestnuts

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Instant Pot Pumpkin Risotto is drizzled with a brown butter sage and roasted chestnut sauce for an creamy and cozy easy autumn meal.

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Ingredients

15 Air Fried Roasted Chestnuts
3 and 1/2 cups pumpkin
2 tablespoons olive oil
1 cup onion (peeled and chopped)
4 cloves garlic (peeled and minced)
2 cups Arborio rice (uncooked (Do NOT rinse!))
1/2 cup dry white wine (or dry sherry )
4.5 cups vegetable stock
2 cups vegetable stock (These are the extra cups described above. Used to thin the risotto if needed and/or reheat later.)
1 teaspoons thyme (dried or 1 tablespoon fresh)
salt and pepper (to taste)
3/4 cup parmesan cheese (freshly grated (we also like to have a 1/4 cup extra to garnish for serving) )
1 stick butter
4-6 whole sage leaves (fresh )
15 Air Fryer Roasted Chestnuts