Butternut Squash Risotto
This easy and tasty risotto cooks quickly in your Instant Pot or pressure cooker.
Ingredients
3 cups peeled butternut squash, chopped into small cubes
2 cups arborio rice
1tbsp each of olive oil and butter
4 minced shallots
1tbsp fresh sage
8 minced garlic cloves
41/2 cups vegetable broth
½ cup dry white wine
½ cup grated parmesan cheese
1tsp salt
Freshly ground black pepper
Fresh lemon juice
Instructions
- Set your Instant Pot into sauté mode and add olive, butter, and shallots, stirring to combine. Cook shallots until translucent and soft, for about 5 minutes, then add sage and garlic, stirring well to combine and cook until fragrant.
- Add wine and bring to a simmer, then add the rice. Allow rice to cook until most of the wine is absorbed.
- Add butternut squash and broth, stirring well, then add the salt. Turn off sauté mode.
- Close the lid, set it to seal, and cook on manual high pressure for 6 minutes before manually releasing it.
- Once pressure is released, remove the lid and stir in parmesan cheese, season to taste with salt and pepper and fresh lemon juice.
Serves 8
