Step 1

Preheat oven to 400F

Step 2

Drizzle diced pumpkin with olive oil.

Step 3

Season with salt and pepper and a little bit of thyme.

Step 4

Bake until pumpkins are soft - approximately 30 minutes

Step 5

When the pumpkins are baked, add them to a bowl with the melted butter and the brown sugar.

Step 6

Toss to coat.

Step 7

Return the pumpkins to the baking sheet, then to the oven, to caramelize - approximately 10 minutes.

Step 8

When the pumpkins are caramelized, remove from the oven and set aside.

Step 9

Using the saute setting of your instant pot, melt 2 Tbsp of butter

Step 10

Add the shallots and the garlic, and sautée until the shallots are transparent - approx 3 mins.

Step 11

Add the risotto and cook a few minutes stirring occasionally.

Step 12

Add the grated pumpkins, and stir for a few minutes.

Step 13

Add the bayleaf, the clove, the nutmeg, the cayenne, salt and pepper and stir.

Step 14

Add the wine and cook until it evaporates completely.

Step 15

Add the stock and the 2 sprigs of thyme. Close the instant pot, switch setting to manual and set to 3 minutes.

Step 16

After 3 minutes, safely release the pressure and carefully open the pot.

Step 17

Switch the setting back to saute.

Step 18

Remove the sprigs of thyme and discard them.

Step 19

Add some more butter, and the cheese to the pan and keep cooking until the liquid reduces a little more and the risotto is creamy - approx 3 mins.