This instant pot butternut squash risotto is a delicious, flavourful take on a fall risotto with crispy sage, shallots and garlic in a creamy parmesan broth. it's also a way to make risotto with no hands on cooking time in one pot
Ingredients For Instant Pot Butternut Squash Risotto Recipe
2 tablespoon Butter divided
4 Cloves garlic minced
4 Shallots, chopped
1 tablespoon Finely chopped fresh sage
1 inch 1 butternut squash, diced into
1.75 cup Chicken
1 cup White rice
1 cup Parmesan cheese
1 tablespoon Butter
8 Sage leaves
Nutrition value
428
calories per serving
6 g Fat34 g Protein57 g Carbs5 g FiberOther
Current Totals
6 g Fat
34 g Protein
57 g Carbs
5 g Fiber
MacroNutrients
Carbs
57 g
Protein
34 g
Fiber
5 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
394 mg
Iron
5 mg
Vitamin A
34 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
25 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
88 mg
Manganese
2 mg
Phosphorus
437 mg
Selenium
30 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
