Butternut Squash Risotto
With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
- 2 cups arborio rice
- 2 medium shallots (chopped)
- 3 cloves garlic (finely chopped)
- 4 leaves sage (fresh chopped)
- 4 cups vegetable broth (or chicken broth, lower sodium,
- 1 pound butternut squash (cut into 1/2-inch pieces)
- 1/2 cup parmesan cheese (freshly grated)
- Carbohydrate 88.7384639583334 g
- Cholesterol 0 mg
- Fat 1.4307004170285 g
- Fiber 3.17298952992757 g
- Protein 7.295284375 g
- Saturated Fat 0.274672916716629 g
- Serving Size 1 1 serving (230g)
- Sodium 1.1982916666739 mg
- Sugar 85.5654744284058 g
- Trans Fat 0.113764166676465 g
- Calories 409 calories
In the Instant Pot using the sauté function, heat oil and add shallots, garlic, sage, and 1/4 teaspoon salt; cook, uncovered, for 2 minutes, stirring. Add rice and cook 2 minutes, stirring. Hit cancel to turn off sauté function. Add broth and butternut squash. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 6 minutes. Once cooking is complete, release pressure by using a quick release. Stir in Parmesan, remaining 1/4 teaspoon salt, and pepper. Let stand 5 minutes before serving.
