This pressure cooker pumpkin and radicchio risotto is a great way to add more variety into your diet.

This pumpkin and radicchio risotto is a mix of sweetness and sourness, a perfectly balanced taste that will please every one. The great thing about making risotto into a pressure cooker is that you will only need one pot and less washing up. Moreover this recipe is basically fat free and with a reduced salt content.

Pumpkin and radicchio risotto: tips and variations

This recipe is already very quick however, if you want to make it even quicker, you can use pumpkin puree instead of fresh pumpkin. I usually buy one or two pumpkins at a time and then make my home made pumpkin puree. It’s easy and I know there are no additives, salt or sugar added. I then freeze it in ziplock bags flatten to 1/8 inch thick so that I can thaw it in the pan in less than one minute.

Canned pumpkin puree is ok as long as you use plain.

If you use salty stock, check the saltiness before adding more salt.

To speed up further the recipe you can use boiling water or stock, this way the pressure cooker will reach the desired pressure faster and it will take even less.

Want to make it even tastier? You can add some Italian sausages when you cook the pumpkin, or you can use some cottage cheese or sour cream to make it creamier. Add the cheese or the sour cream when you add the radicchio and mix well.

Pumpkin and radicchio health facts

Both pumpkin and radicchio are very healthy and are rich in a lot of nutrients that are very important for our health.
Radicchio contains Vitamin K, important for our brain and also for our cardiovascular system. It is also rich in antioxidants, and since you’re going to cook it only with the residual heat of the risotto, you won’t loose any nutrients

Pumpkin is rich in antioxidants, fibers and minerals, and even though when cooked some nutrients may decrease, cooked pumpkin has still a lot to offer. Cooked pumpkin is rich in Vitamin A, potassium, betacarotene, and antioxidants like zeaxanthin and cryptoxanthyn. It also contains lutein that helps eyesight.

Pumpkin is also a natural source of serotonin, that makes is a good food to reduce symptoms of depression, along with potassium that is food for our mood.

Ingredients for 4 servings

• 200gr fresh pumpkin (or 120gr pumpkin puree)
• 200gr of fresh radicchio
• 2 cups/320gr of rice (I usually use semi-brown rice)
• 4 cups of water or stock (if you use semi brown or brown rice check the directions on the package usually it’s three cups of water per 1 cup of rice)
• 1 garlic clove crushed
• 15gr butter
• grated cheese to taste
• salt, chili pepper or pepper to taste

How to make pressure cooker risotto

Step 1
Turn on the heat to medium and put the pumpkins cut into cubes in the pot, you can add a bit of water to avoid burning. Add the garlic and chili pepper and cook for a few seconds. If you use pumpkin puree add the puree, garlic and chili pepper all at once.
If you want to add the sausage, add it the hot pan before the pumpkin and let it release some fat that will help in cooking the pumpkin.

Step 2
Add the rice, stir for a second to mix and then add the water or stock. Season with salt and close the lid.

Step 3
As soon as it reaches the pressure, reduce the flame to low and cook for half the time indicated on the rice package. My semi-brown rice cooks in 9 minutes usually.

Step 4
When the time is passed, release the pressure from the cooker,  open the lid and add the chopped radicchio. Mix well then add the butter and cheese. If you want some extra tanginess add the cottage cheese or sour cream to the risotto at this point.

Let it sit for one minute with the lid on and it’s done.