Instant Pot Pumpkin Risotto with Pumpkin Spice Candied Bacon
Instant Pot Pumpkin Risotto with Pumpkin Spice Candied Bacon
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Instant Pot Pumpkin Risotto with Pumpkin Spice Candied Bacon


  1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  2. In a measuring cup combine wine and saffron. Set aside.
  3. Arrange bacon on prepared sheet pan with space in between slices. Bake for 10 minutes. Turn the slices and return to oven for 5-10 minutes more or until browned.
  4. In a small bowl stir together sugar and spices. Sprinkle bacon liberally with sugar mixture and return to oven for 5-7 minutes more or until deep brown and caramelized. Transfer bacon to paper towels to drain and set aside.
  5. In a medium saucepan heat stock or broth just to a boil, and keep warm.
  6. Set Instant Pot to saute function and add 2 tablespoons oil. When oil is hot, add onion and salt and saute until softened, about 5 minutes. Stir in pepper and rice and saute until rice is lightly toasted, 3-4 minutes. Add saffron-infused wine and cook, stirring, until wine has evaporated. Turn off saute function.
  7. Add hot chicken stock or broth to Instant Pot, and place lid on pressure cooker with steam valve in closed position. Set to pressure cook for 7 minutes.
  8. While risotto is cooking, in a small skillet heat remaining 1 tablespoon oil over medium heat. When hot, add sage leaves (be careful–the oil will sputter) and fry until they turn a slightly darker shade of green, about 1 minute. Transfer to paper towels to drain.
  9. When risotto is done, open the steam valve to quickly release the pressure. When all steam is released, open Instant Pot and stir in pumpkin, Parmesan, and butter until combined. Taste and adjust seasoning if necessary.
  10. To serve, divide risotto among shallow bowls. Garnish with crumbled bacon, sage leaves, and more Parmesan and/or pepper, if desired.

In the raw® products used

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