INSTANT POT BUTTERNUT SQUASH RISOTTO RECIPES

INSTANT POT BUTTERNUT SQUASH RISOTTO RECIPE | EATINGWELL

Instant Pot Butternut Squash Risotto Recipe | EatingWell image

Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. In this easy recipe, you don't have to stand over the stove constantly stirring. Just add everything into the multicooker and cook on high pressure for 10 minutes and this delicious dinner side dish is ready.

Provided by Carolyn Casner

Categories Healthy Butternut Squash Recipes

Total Time 50 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
½ cup chopped shallots
2 cloves garlic, minced
1 tablespoon chopped sage
1 cup arborio rice
½ cup dry white wine
3 cups low-sodium chicken broth or vegetable broth
2 cups diced butternut squash
½ teaspoon salt
¼ teaspoon ground pepper
? cup grated Parmesan cheese

Steps:

Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.
Turn off sauté mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.

Nutrition Facts : Calories 235.1 calories, CarbohydrateContent 34.7 g, CholesterolContent 3.8 mg, FatContent 6.7 g, FiberContent 1.7 g, ProteinContent 6.6 g, SaturatedFatContent 1.6 g, SodiumContent 313.8 mg, SugarContent 1.8 g

INSTANT POT® BUTTERNUT SQUASH RISOTTO RECIPE | ALLRECIPES

Instant Pot® Butternut Squash Risotto Recipe | Allrecipes image

This delicious combination of creamy Arborio rice and tasty butternut squash makes a great meatless main dish, or a side dish for your favorite protein. Your Instant Pot® makes quick work of this version of classic risotto, freeing you up for other last-minute dinner details. A salad and crusty bread complete this easy and flavorful meal. Garnish with additional fresh sage, if desired.

Provided by Bibi

Categories Main Dishes Rice Risotto Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 638.3 calories, CarbohydrateContent 104.6 g, CholesterolContent 35.7 mg, FatContent 12 g, FiberContent 3 g, ProteinContent 15.8 g, SaturatedFatContent 7.6 g, SodiumContent 312.6 mg, SugarContent 3.9 g

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