Set your Instant Pot to the sauté function and melt the butter, if using. Then add the shallots and garlic and sauté for 1 minute, stirring constantly.
Add the rice and mix well to coat with the butter and slightly toast the rice, approx 1 minute. Then pour in the wine and de-glaze the bottom of the pot. Mix constantly until the wine is absorbed by the rice, approx 1 minute and then turn off the Instant Pot.
Now add all remaining ingredients, EXCEPT the coconut milk. Mix well, and push down any rice stuck to the sides of the pot to make sure they're in the liquids. Close the lid and turn the valve to the sealing position. Set to high pressure for 6 minutes.
Once the timer is complete, quick release the steam valve and open the lid once safe to do so. The risotto might appear watery at first, but just give it a good mix and it will quickly absorb the liquid.
Pour in the coconut milk, mix well and serve garnished with more fresh sage if desired.
Stove Top Directions
Melt the butter (if using) in a large, deep skillet. Then sauté the shallots and garlic for 1 minute, stirring constantly.
Add the rice and mix well to coat with the butter and slightly toast the rice, for about 1 minute. Then pour in the wine and the peas and mix well. Stir constantly until the wine is absorbed. This will take about 1 minute.
Now add your broth, 1 ladle or so at a time to the pan, mixing well each time and stirring often. Once each ladle of broth is absorbed, continue adding more until you've used up all your broth. This process should take around 15-20 minutes.
Now add the pumpkin puree and the coconut milk and mix well. Once creamy and combined, serve garnished with more fresh sage, if desired.
Make sure to use arborio rice (also sometimes referred to as Italian rice) for best flavour and texture results. Arborio rice absorbs much more liquid and becomes creamier in texture when compared to other types of rice.Be sure to push down any loose pieces of rice, into your liquids before pressure cooking to make sure everything cooks evenly. Any loose bits of rice left on the edges of your pot will not cook well.Before opening your can of coconut milk, make sure to give it a really good shake to mix up the water and coconut, in case of separation. Since we're not using the entire can, you really want to make sure it's mixed well in order to get the best flavour.Use fresh sage for best flavour in your vegan pumpkin risotto. If you don't have any or can't find any fresh, dried works as well, but fresh is always bestTastes best when freshly made, but leftovers will keep in a sealed container in your fridge for up to 4 days.