Honey Baked Pumpkin Risotto

Ingredients

• 1 tablespoon honey
• 60 grams butter
• 400 grams pumpkin peeled, diced 1cm pieces
• 3 cups arborio rice (rice cups)
• 5 cups vegetable stock (rice cups)
• 1 large brown onion peeled, halved, thinly sliced
• 2 clove garlic peeled, minced

To Serve

• 1 cup boiling water
• 1 cup vegetable stock boiled
• 100 grams parmesan cheese grated
• 1/2 bunch parsley washed, roughly chopped

Directions

1. Select the sauté setting on the pressure cooker and place the honey and butter into the bowl to melt. Add the pumpkin and sauté for 10 minutes.
2. Add the rice, stock, onion and garlic and stir well to combine.
3. Securely place and seal the lid onto the pressure cooker. Switch the control dial to ’white rice’ and allow to cook.
4. Release the pressure from the pressure cooker by turning the pressure release valve to the right. Stir through the water and stock and serve with parmesan and parsley.