Instant Pot Butternut Squash Risotto
Ingredients
-
2
cups
Arborio rice
-
4
cups
vegetable broth
-
1
cup
white wine
-
3
tablespoons
extra virgin olive oil or unsalted butter
-
1
medium
yellow onion, diced
-
1
teaspoon
minced garlic
-
15
ounces
butternut squash puree
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
2
tablespoons
fresh sage
-
4
ounces
Parmesan cheese, freshly grated
Instructions
- Combine rice, 2 cups of broth, and 1 cup of white wine in a bowl and whisk for 20 seconds, then drain and reserve the liquid.
- Preheat the Instant Pot on sauté mode and add olive oil and onion, cooking for 10 minutes.
- Add garlic and sauté for an additional 2 minutes.
- Add the rice to the pot and cook for 2 to 3 minutes.
- Measure the reserved broth and wine, adding enough broth to total 4 cups of liquid.
- Stir in butternut squash puree, salt, pepper, and the cooking liquid.
- Seal the lid of the Instant Pot and cook on high pressure for 4 minutes.
- Use quick release to release the pressure once cooking is complete.
- Switch the Instant Pot back to sauté mode and cook the risotto for 3 to 5 minutes, adding reserved broth as needed.
- Stir in Parmesan and sage until melted.
Nutrition Facts (estimated)
Servings
8
Calories
343
Total fat
9g
Total carbohydrates
49g
Total protein
9g
Sodium
952mg
Cholesterol
9mg
You might also like