Pumpkin and Peanut Risotto with a Kick (Instant Pot)

Pumpkin is nice but bland. It needs jazzing up. So that’s what I did.

Ingredients

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

Preparation

-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.