Pumpkin is nice but bland. It needs jazzing up. So that’s what I did.
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, peeled and finely chopped
1 heaped tbsp red curry paste (check if it’s vegan)
1 tbsp tomato purée
145 g risotto rice
Generous glug saké or white wine
350 g pumpkin, peeled and finely cubed (peeled weight)
400 ml vegetable stock
Soy sauce, to taste
Lime juice, to taste
40 g dry-roasted peanuts, roughly chopped
Small bunch coriander, chopped
-Heat up Instant Pot (IP) without oil.
-Add oil to pot and let heat up.
-Add onion and sauté for a few minutes.
-Stir in garlic, sauté for a minute.
-Put in curry paste and tomato purée and fry, stirring, for a few minutes.
-Add rice, stir to coat, then add saké or wine.
-Sauté for a minute or two to let alcohol evaporate.
-Hit ‘Cancel’ on IP, then add pumpkin and stock.
-Clamp on lid, cook (High Pressure) for 5 minutes, then do a Quick Release.
-Let risotto stand, lid off, for a few minutes. It will get less wet.
-Add lime juice and soy sauce to taste (you’ll be adding salty peanuts, so go easy on the soy sauce).
-Sprinkle over coriander and peanuts.