Greek pumpkin risotto made in a pressure cooker from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Krisage on March 12, 2021

    We didn't have dill. Instead, we stirred some pesto in at the end, which worked out nicely. Also, we had a small pumpkin with fairly thin skin - we left the skin on and chopped the squash into bite-sized chunks. At a 20 minute cook time (because we were using brown rice) the flesh readily came away from the skin. You could remove the skim from the risotto, but we just ate it. More fiber, right? ;-)

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