PRESSURE COOKER CURRIED PUMPKIN RISOTTO

Pressure Cooker Curried Pumpkin Risotto image

This easy pumpkin risotto tastes like fall and gets a flavor boost from the curry. -Andrea Reaves, Stephens City, Virginia

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 cup uncooked arborio rice
2 garlic cloves, minced
2 cups chicken stock
1/2 cup canned pumpkin
1 tablespoon curry powder
1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary., , Slow-cooker option: Heat oil in a 3- or 4-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until rice is tender, stirring halfway through cooking.

Nutrition Facts : Calories 163 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 369mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges