14-ounce can of pumpkin puree (fresh roasted pumpkin is even better!)
1 cup full fat coconut milk
1/2 cup chicken broth
1/2 teaspoon salt (or more, if you prefer a more salty taste)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
For the toppings
2 tablespoons olive oil
6 fresh sage leaves
4 ounces goat cheese or dairy-free soft cheese
1/4 cup dried cranberries
1/4 cup chopped pecans
Place ghee or olive oil in the basin of an instant pot and press the Sauté button. Add shallot and garlic and sauté for 3-4 minutes, until shallot becomes translucent. Press cancel then add rice, chicken broth, white wine vinegar, dried thyme, salt, black pepper, and the bay leaf. Mix together then close the lid and press the rice function. The rice function should set the pressure to high pressure and time to 12-14 minutes, then press start. One the timer goes off, let the pressure slowly release for 10 minutes before quick releasing the remaining pressure.
While the pressure slowly releases, add the pumpkin puree, coconut milk, chicken broth, salt, black pepper, cayenne pepper, and nutmeg to a large nonstick pan and whisk together until combined. Let come to a very low boil then leave on low heat.
Once the pressure is released from the instant pot, remove lid and add all of the rice to the pumpkin mixture in the pan and mix to combined.
Lastly, add olive oil to a small nonstick pan over medium heat. Then add sage leaves to fry up and become crispy and fragrant. Top the pumpkin risotto off with the crispy sage, soft cheese, dried cranberries, and chopped pecans!