|2 Tbsp||Pastene Extra Virgin Olive Oil|
|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|
- 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