adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot Butternut Squash Risotto
Instant Pot Butternut Squash Risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Make creamy butternut squash risotto in the Instant Pot with fresh sage.
Ingredients:
  • 4 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter, divided
  • 0.5 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
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Microwave the broth on High for 5 minutes in a microwave-safe container; keep warm in the microwave until needed.
  • Preheat Instant Pot on Saute function. Melt butter and saute onion until soft. Add rice, sage, and garlic, stir well. Pour in wine and let it reduce. Add broth, butternut squash, salt, and pepper. Seal the lid and stop the Saute function.
  • Follow the manufacturer's instructions to choose high pressure setting. Set timer for 6 minutes and wait 10 to 15 minutes for pressure to build.
  • Following the manufacturer's instructions, safely release pressure using the quick-release method for about 5 minutes. Remove the lid carefully and take out the sage. Stir in Parmesan cheese and the remaining 1 tablespoon butter. If the risotto seems too dry, add a teaspoon or two of water. Serve the dish warm.

Similar Recipes