Pressure Cooker Curried Pumpkin Risotto

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup uncooked arborio rice
• 2 garlic cloves, minced
• 2 cups chicken stock
• 1/2 cup canned pumpkin
• 1 tablespoon curry powder
• 1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
2. Stir in pumpkin, curry powder, rosemary, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. If desired, serve with additional minced rosemary.
3. Heat oil in a 6-qt. slow cooker on high until hot. Add rice; stir to coat. Stir in remaining ingredients. Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway.

olive oil, onion, arborio rice, garlic, chicken stock, pumpkin, curry powder, fresh rosemary, salt, pepper

Taken from www.tasteofhome.com/recipes/pressure-cooker-curried-pumpkin-risotto/ (may not work)