Step 1

Bring 16 oz. (453 mL) of chicken broth to a simmer over MEDIUM heat for 6 minutes. While broth heats, dice 6 oz. (170 mL) red onion. Set aside. Grate 8 oz. (226 mL) fresh parmesan cheese. Set aside.

Step 2

Set Instant Pot to SAUTÉ. Add 2 tbsp. unsalted butter to the pot and melt. Once butter is melted, add 8 oz. (226 mL) arborio rice and stir it into the butter. Spread it evenly on the bottom of the pot to allow the rice to toast for about 3 minutes, stirring occasionally. Once rice is toasted, turn off heat and quickly add 2 oz. (56 mL) dry white wine (or dry vermouth) to deglaze the pot, stirring rice quickly.

Step 3

Add 6 oz. (170 mL) pumpkin purée and warm broth to the pot. Mix thoroughly. Place Instant Pot lid on top and lock it in place. Make sure the release valve is DIS-ENGAGED so the pressure will not release. Set Instant Pot to PRESSURE COOK for 5 minutes, and hit START.

Step 4

While the pressure builds and your risotto cooks, add 1 tbsp. olive oil to a sauté pan and sauté diced red onion over MEDIUM-HIGH heat for 7-10 minutes. When onions are nicely brown, turn off heat and quickly add 1 tbsp. balsamic vinegar to the pan, stirring quickly. Allow onions to sit and caramelize for at least 30 seconds.

Step 5

When risotto is ready, release the pressure valve and allow the pressure to fully release before opening. When ready, remove lid. Add caramelized onions, grated parmesan, 1 tsp. honey, ½ tsp. salt, ¼ tsp. nutmeg, pinch of cinnamon and a nice sprinkle of fresh ground pepper. Stir completely and serve.