Pumpkin Risotto

You can enjoy pumpkin risotto by eating a giant bowl of risotto as a meal or serve it as a side dish that is simple to make and very tasty.

Ingredients

• 350 Grams of Pumpkin, Diced
• 1 Tablespoon of White Sugar
• 2 Cups of Uncooked Jasmin Rice
• 1/4 Cup of Heavy Cream
• 1 Tablespoon of Salt
• 85 Grams of Chicken Stock
• 350 ml of Water
• 2 Tablespoons of Butter
• 1 Teaspoon of White Pepper

Cuckoo Featured Product

Q10

Steps

1. Open and unlock the multicooker lid by turning the handle to the unlock position. Pour 350 ml of water and place a trivet into the pot. Put the pumpkin on top of the trivet. Close and lock the lid by turning the handle to the lock position.
2. Press the [MENU SELECTION] button to select the [STEAM] function. Set the cooking time for 15 minutes and heating level 3 then press [COOK].
3. Once the cooking time finished, take out the pumpkin and place it into a separate bowl. Take out the trivet from the pot and the pot from the cooker. Drain the water and put the pot back into the cooker.
4. Take the bowl that has the cooked pumpkin and mash it. Set it aside.
5. With the same multicooker, pour the rice and chicken stock into the pot. Add 4 cups of water until it reaches the 0.5 level porridge indicator. Close and lock the lid by turning the handle to the lock position
6. Press the [MENU SELECTION] button to select the [PORRIDGE] function then press [COOK]
7. Once the cooking finished open the lid by turning the handle to the unlock position. Add the mashed pumpkin with cream, butter, salt and pepper. Stir until it well mixed.