Risotto de calabaza y queso de cabra en Instant Pot

Ingredientes

• 2 cups of diced pumpkins
• about a Tbsp of olive oil
• Salt and pepper to taste
• 1 Tbsp melted butter
• 1 Tbsp of brown sugar
• 1 sprig of thyme
• 1 cup of arborio rice
• 1 shallot (sliced)
• 4 cloves of garlic, minced (*or 1 Tbsp of Brazilian Sofrito)
• 1-2 cups pumpkin, peeled and grated
• 2 Tbsp butter (plus 2 more for finishing)
• 1 bay leaf
• 3 whole clove
• 1/4 tsp of nutmeg
• 1 whole star anise ((optional))
• a pinch of cayenne
• salt and pepper to taste
• 1 cup of white wine
• 3 cups of chicken stock
• 2 sprigs of thyme
• 2 Tbsp goat cheese

Preparación

1. 1

   --- For the Garnish (optional): ---

2. 2

   Preheat oven to 400F

3. 3

   Drizzle diced pumpkin with olive oil.

4. 4

   Season with salt and pepper and a little bit of thyme.

5. 5

   Bake until pumpkins are soft - approximately 30 minutes

6. 6

   When the pumpkins are baked, add them to a bowl with the melted butter and the brown sugar.

7. 7

   Toss to coat.

8. 8

   Return the pumpkins to the baking sheet, then to the oven, to caramelize - approximately 10 minutes.

9. 9

   When the pumpkins are caramelized, remove from the oven and set aside.

10. 10

    --- For the Risotto: ---

11. 11

    Using the saute setting of your instant pot, melt 2 Tbsp of butter

12. 12

    Add the shallots and the garlic, and sautée until the shallots are transparent - approx 3 mins.

13. 13

    Add the risotto and cook a few minutes stirring occasionally.

14. 14

    Add the grated pumpkins, and stir for a few minutes.

15. 15

    Add the bayleaf, the clove, the nutmeg, the cayenne, salt and pepper and stir.

16. 16

    Add the wine and cook until it evaporates completely.

17. 17

    Add the stock and the 2 sprigs of thyme. Close the instant pot, switch setting to manual and set to 3 minutes.

18. 18

    After 3 minutes, safely release the pressure and carefully open the pot.

19. 19

    Switch the setting back to saute.

20. 20

    Remove the sprigs of thyme and discard them.

21. 21

    Add some more butter, and the cheese to the pan and keep cooking until the liquid reduces a little more and the risotto is creamy - approx 3 mins.