Butternut Squash Risotto

With a pres­sure cook­er, you can make this easy risot­to in 15 minutes.
Butternut squash risotto
But­ter­nut Squash Risotto

Ingredients

  • 1 but­ter­nut squash, chopped
  • 1 tbsp oil, for frying
  • 1 red onion, chopped
  • 4 sage leaves, chopped
  • 3 cloves gar­lic, chopped
  • 2 cups arbo­rio rice
  • 4 cups chick­en stock
  • 0.5 tsp salt
  • 0.5 tsp black pep­per
  • 0.5 cups grat­ed parme­san cheese

Time in the Kitchen

  • Prep. Time 15 min.
  • Cooking Time 6 min.
  • Total Time 21 to 30 min.

Nutrition Facts

Serving Size: 523 grams
Serves: 4
Amount Per Serving
Calories: 624
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 4.3g 22%
TransFat: 0g
Cholesterol: 19.8mg 7%
Sodium: 897.5mg 39%
Total Carbohydrate: 107.3g 39%
Dietary Fiber: 6.4g 23%
Sugars: 8.1g 16%
Protein: 21.1g 42%

Directions

  1. In a pres­sure cook­er, heat oil on medi­um and cook shal­lots, gar­lic, sage, and 1⁄4 tea­spoon salt 2 minutes.
  2. Add rice and cook 2 min­utes, stirring.
  3. Add broth and but­ter­nut squash. Lock lid; cook under high pres­sure 6 minutes.
  4. Release pres­sure; stir in Parme­san, remain­ing salt, and pepper.

Categories, tags, etc.

Cookware
Instant Pot
Dietary Restriction
Vegetarian
Course / Meal Type
Dinner Platter
Ethnicity
Italian