Pressure cooker risotto with pumpkin and carrot

Difficulty: ★☆☆


  • 300 gr. Carnaroli rice.
  • 1 Duck confit.
  • 150 gr. Pumpkin.
  • 100 gr. Carrots.
  • 1 small Onion.
  • 50 ml. Dry white wine.
  • 675 – 700 ml. Vegetable stock.
  • 60 gr. Butter.
  • Grated Parmesan cheese.
  • Chilean pepper.
  • Saffron.

Category: First course


Chop the onion into fine julienne. Peel the pumpkin and carrots and dice them into small dices. Heat some oil in a Magefesa Athenas pressure cooker, when hot add half the butter and poach the onion over medium heat until Brown and transparent. Incorporate the pumpkin and carrots. Sauté the whole for some minutes. Add rice and sauté until it becomes transparent, moist with white wine and let it reduce until alcohol evaporates. Pour the hot vegetable stock, salt, Chilean pepper and saffron threads. Close the unit, increase temperature to maximum and wait until the pressure regulating valve starts to release steam.
Reduce heat intensity to minimum so that the valve continues releasing steam slightly and program the digital timer for 6 minutes. Meanwhile, shred the duck confit and remove the greasy skin and tendons. Once cooking time has elapsed, chose the fast steam release method to open the pressure cooker and avoid that rice is overcooked. Add diced butter and shredded Parmesan cheese, stir it slowly until melted. Add duck confit threads. Serve in soup plates with risotto on the base and sliced magret on top.