6 to 8
2 tablespoons butter
2 tablespoons olive oil
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
1 1/2 cups Vialone Nano or Arborio rice
1/3 cup dry white wine
1 1/2 teaspoons minced rosemary
1 cup pumpkin puree
3 1/2 to 4 cups vegetable broth
Salt and pepper
1/3 cup chopped toasted walnuts
Grated Parmigiano-Reggiano cheese
1. Heat the pressure cooker insert.
Add the butter and oil, stirring until the butter is melted. Add the onion and cook until softened but not browned. Stir in the garlic and cook until aromatic, about 1 minute..
2. Stir in rice,
coating the grains with the fat and toasting for a minute or so.
3. Stir in the white wine
and rosemary; the wine should quickly come to a simmer.
4. Add the pumpkin puree
and 3 1/2 cups broth and stir to combine. Seal the pressure cooker and set the timer to cook at high pressure for 6 minutes.
5. Quick release
the pressure, carefully uncover, and stir in additional broth if desired. Season with 1/2 teaspoon salt and a pinch of pepper. The rice should be almost al dente; if necessary, continue to simmer for 1 to 2 minutes until the rice is cooked and the liquid is thickened (timing will vary slightly depending on the pressure cooker).
6. When the rice
is al dente, stir in the chopped walnuts and 2 tablespoon walnut oil. Stir in additional broth if desired to adjust the consistency.
7. Plate the risotto,
topping each serving with a drizzle of walnut oil and a sprinkling of fresh grated Parmigiano-Reggiano.