Photo: Roberto Caruso
Get perfect risotto in a portion of the time. Sage and salty bacon provide the perfect contrast to this creamy pumpkin dish.
5 slices thick-cut bacon, chopped
1 onion, finely chopped
2 clove garlic, minced
1 tbsp coarsely chopped fresh sage, plus more for garnish
1 cup arborio rice
3 cups low-sodium chicken broth
1 1/2 cups canned pumpkin purée
1/4 tsp salt
1/4 tsp pepper
1/2 cup crumbled feta, divided
Press Sauté button, on Normal. Add bacon to the Instant Pot and cook, stirring often, until crispy, 4 to 6 min. Add onion, garlic and sage; cook until softened, about 3 min.
Stir in rice and cook until coated, about 1 min. Pour in broth, scraping up any browned bits from bottom of pot, then stir in pumpkin, salt and pepper.
Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 8 min (will take about 10 min to come to pressure). When cooking finishes, open the pressure-release valve to depressurize, about 2 min.
Press Cancel button, open lid and press Sauté button again. Simmer, stirring often, until rice is just tender, 4 to 5 min. Stir in half of the feta. Divide risotto among bowls. Top with remaining feta and garnish with sage.
Calories 389, Protein 12g, Carbohydrates 43g, Fat 19g, Fibre 3g, Sodium 934mg.
Originally published in the Today’s Parent March/April 2019 issue. Photo by Roberto Caruso.
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