Instant Pot® Butternut Squash Risotto recipe
All Recipes Main Dish Recipes Rice Risotto RecipesIngredients
- 4 cups low-sodium chicken broth 3 tablespoons unsalted butter, divided ½ cup chopped onion 2 cups Arborio rice 3 sprigs fresh sage 2 cloves garlic, minced 1 cup dry white wine 2 cups diced butternut squash salt and ground black pepper to taste ½ cup grated Parmesan cheese
Nutrition Info
- 638.3 caloriescarbohydrate: 104.6 gcholesterol: 35.7 mgfat: 12 gfiber: 3 gprotein: 15.8 gsaturatedFat: 7.6 gservingSize: -sodium: 312.6 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Butternut Squash Risotto
Directions
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Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.