Ingredients
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | onion, diced | |
| 6 | sage leaves, plus more for garnish | |
| 1 cup | Pastene Italian Arborio Rice | |
| 2 tsp | Pastene Minced Garlic | |
| 2 cups | gluten-free vegetable broth | |
| 1 cup | canned pumpkin puree | |
| salt and ground black pepper to taste | ||
| pomegranate seeds, for garnish |
Directions
- Turn on the sauté function on the Instant Pot. Add the oil and heat. Add the onions and sage leaves. Cook until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for another 2 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Remove the sage leaves, add the vegetable broth and pumpkin, and stir well. Seal the Instant Pot and cook on high pressure for 7 minutes, then manually release the pressure.
- Stir well. Season to taste with salt and pepper. Garnish with fresh sage leaves and pomegranate seeds.
Recipe by Gluten Free and More Magazine
