Sur la table Instant Pot Pumpkin Sage Risotto

This should be an Instant Pot or not post, because you can make Pumpkin Sage Risotto both ways. The all natural ingredients in Sur la table’s Pumpkin Sage Risotto are: Arborio rice, dried pumpkin, dried orange peel, canola oil, black pepper, Sage, dried green onion, brown sugar, dried shallots, salt, dried chives and turmeric. 7 servings out of the 17.2 oz jar.

Instant Pot Ingredients:

2 tablespoons olive oil
1 cup risotto mix
1/4 cup chopped onion
3 cups low sodium chicken stock
1/4 cup white wine
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Directions:

Use the sauté setting on your Instant Pot and sauté the onions and risotto mix in the oil until the onions are translucent, about 5 minutes. Cancel the sauté setting and add the stock and wine. Close the lid and press the rice setting (it should be set for low pressure @ 12 minutes) When done use the quick release method then open the lid. Stir in the cheese and salt and pepper, to taste. Yum Yum!

Stovetop Ingredients:

6 cups of low sodium chicken stock
3 tablespoons butter
1/4 cup onion, chopped
1 1/2 cups risotto mix
1/4 cup white wine
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Directions:

Heat stock, then set aside. In a large skillet melt the butter over medium heat. Add the chopped onion and risotto mix and toast until evenly coated and opaque, about 2 minutes. Add the wine and stir until absorbed. Add in the chicken stock 1 cup at a time and stir continuously until each cup is absorbed by the rice before the next cup is added. Cook until rice is tender, but firm. Stir in the Parmesan cheese and salt and pepper. Taste test to adjust seasonings and add more cheese, if necessary. Yum Yum.