Lilits recipe test1
Butternut Squash Risotto
| By : |
With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
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Ingredients
- 1 tablespoon olive oil
- 2 medium shallots chopped
- 3 cloves garlic finely chopped
- 4 leaves sage fresh, chopped
- 1/2 teaspoon salt
- 2 cups Arborio rice
- 4 cups vegetable broth or chicken broth, lower sodium, store-bought or homemade (pages 17 and 18)
- 1 pound butternut squash cut into
1/2 inch pieces - 1/2 cup Parmesan cheese freshly grated
- 1/4 teaspoon ground black pepper
Ingredients
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Instructions
- 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.
Recipe Notes
You can find peeled butternut squash at your local supermarket. If you are starting with unpeeled
squash, you will need 1 1/2 pounds, which is about 3 cups peeled and chopped.
