INSTANT POT CURRIED PUMPKIN RISOTTO ENJOY DAN:

               INSTANT POT CURRIED PUMPKIN RISOTTO by CHEF DAN:

Serves 6

INGREDIENTS:

2-tablespoons olive oil

1-onion, diced

2-garlic cloves, minced

1-cup uncooked arborio rice

1-1/2-cups Pumpkin puree’

2-cups vegetable broth

2-tablespoons, curry powder

1-teaspoon Liquid Aminos

1-1/2-teaspoons Herb de Provinceerbe de PrivanceHhHH

1/2-teaspoon EACH kosher salt & fresh ground black pepper

1-tablespoons butter

DIRECTIONS:

1.   Select SAUTE button on the Instant Pot.

2.   Adjust for medium-heat & add oil.

3.   When oil is sizzling add onion & sauté for 5-7 minutes.

4.   Add arborio rice & garlic: cook & stir until the rice is well coated.

5.   About 2 minutes.

6.   Add broth, & cook 1-minute, stirring to loosen the brown bits.

7.   Press Cancel.

8.   Stir in Pumpkin Puree & next 6 ingredients.

9.   Lock lid; close the pressure release value.

10  Hit PRESSURE COOK & cook on high for 7 minutes

11  Once cycle is complete, turn off Instant Pot, quick release. open & stir.

12  If rice is sticking add a little more broth & deglaze bottom of pan.

13  Add butter & stir.

ENJOY DAN:                                                            HIP HIP HIP HOORAY!!!