Pressure Cooker Curried Pumpkin Risotto Food

CURRIED PUMPKIN RISOTTO

Steps:

• Melt butter in large sauce pot.
• Add shallots and red pepper.
• Saute until red pepper begins to soften, about 4 minutes.
• Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
• Keep warm.
• Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
• Add wine, stirring until liquid is almost gone.
• Add cumin and curry powder, stirring through until well blended.
• Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
• Stir until liquid is almost gone, then add the next 1/2 cup.
• Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
• This can take about 20 to 30 minutes.
• When just a small bit of the last addition of broth is left, add evaporated milk, stirring to blend, and continue to cook for about 3 more minutes, stirring constantly.
• Remove from heat and add toasted pine nuts.
• Mix through and serve.