Pumpkin and Goat Cheese Risotto

PCC Pressure Cooker Recipe

Enjoy Creamy and Healthy Pumpkin and Goat Cheese Risotto

Perfect as winter comfort food, risotto is an instant favourite amongst popular rice dishes.

Whilst the basic risotto is always a delight to cook (and certainly, to eat!) there are other variations that will surely tickle your tastebuds. One example is the risotto dish with pumpkin and goat cheese. Ideal if you have a family or house guests to feed, this dish will warm you up and fill you up with a sweet-salty combination of pumpkin and goat cheese.

Plus, you don’t have to cook it through the traditional way of cooking risotto, which can take as much as 40-60 minutes. Even with just a medium pressure cooker you can serve bowls of special risotto hot and creamy, without the hassle of babysitting the dish. Of course, you can make your own tweaks in the cooking process to suit your personal taste and preference. But for now, you may try this recipe at home and see for yourself. Enjoy cooking!

Prep Time: 10 minutes
Cook time: 25-30 minutes
Serves: 4

Ingredients:

4 cups of stock (vegetable or chicken)
1 tbsp. of butter
1 tbsp. of olive oil
1 onion, finely chopped
1 large leek, thinly sliced
500 g pumpkin, peeled and diced
2 cloves of garlic, crushed
1 tbsp. fresh thyme leaves, chopped
lemon zest
1/2 cup of dry white wine
250 g (1 ½ - 2 cups) of Arborio rice
100 g soft goat cheese, crumbled
½ cup of frozen peas
salt and pepper, to taste

Instructions:

In a pressure cooker, melt the butter and olive oil together over medium heat.
Cook the leek, stir for 2-3 minutes until almost tender. Add a little salt.
Mix in the chopped onion, garlic, half of thyme, half of lemon zest and pumpkin. Stir gently to coat.
Pour in the white wine. Cover the pressure cooker and let the mixture simmer.
Wait until the pumpkin is almost cooked.
Add the rice and stir for 2 minutes, let the mixture coat the grains.
Pour the vegetable or chicken stock into the pumpkin and rice mixture.
Cover the pressure cooker carefully and bring to high pressure.
Once it reaches high pressure, lower heat and cook for 5-8 minutes, or until the rice becomes tender but firm to bite.
Season to taste with pepper and salt. Stir in the frozen peas and half of the goat cheese.
Remove the cooker from heat and release pressure through quick release cold water method.
Serve risotto hot topped with the rest of the cheese, thyme and lemon zest.
Add in grated Parmesan cheese and freshly chopped parsley if desired.

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