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Butternut Squash Risotto with sage in white bowl with fork

Instant Pot Butternut Squash Parmesan Risotto

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Description

Creamy butternut squash sage parmesan risotto — ready in 35 minutes, no less! Using an Instant Pot significant cuts down this dish’s cooking time, and means there is no time spent standing at the stovetop stirring and stirring! Made with frozen butternut squash for ease and convenience.

Ingredients

Scale
  • 2 tablespoons butter
  • 1/2 large shallot, finely chopped (about 2 tablespoons)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups vegetable broth
  • 16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
  • 2 tablespoons olive oil
  • 1 bunch sage leaves, about 16–20 leaves, stems removed
  • 1 cup grated parmesan cheese
  • 1 teaspoon salt
  • Freshly cracked black pepper, to taste.

Instructions

  1. Set the Instant Pot to Sauté function for 7 minutes and add butter. Once melted (about 2-3 minutes), add shallot, and cook until softened and fragrant, about 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Continue to stir until most of wine is evaporated.
  3. Add broth and squash and stir ingredients before securing lid onto Instant Pot (make sure valve is set to sealing).
  4. Set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
  5. While the risotto is cooking, in a small fry pan add oil over medium high heat. Once oil is hot, add half of the sage leaves to the pan and fry until leaves start to curl at the edges, about 30 seconds. Remove with a slotted spoon. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle generously with salt.
  6. Once the 6 minute pressure cook is done, use the quick release valve to release steam.
  7. Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.
  8. Divide risotto evenly into bowls. Sprinkle fried sage over top.

Notes

  1. Don’t rinse the rice. Washing the rice strips away the starch that is key for risotto’s creamy consistency.
  2. If the risotto is too thick, add more broth, a 1/4 cup at a time, until your desired consistency is reached.
  3. You can use fresh butternut squash in this recipe if you can’t find frozen or prefer fresh, just be sure to cut squash into 1/2-inch cubes.
  • Prep Time: 5 minutes
  • Cook Time: 32 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian

Find it online: https://karalydon.com/recipes/instant-pot-butternut-squash-risotto/