Ingredients For Pressure Cooker Butternut Squash Risotto With Frizzled Sage And Brown Butter Recipe
3.5 pound Butternut squash, peeled and seeded
6 tablespoon Extra Virgin Olive Oil, Divided
3 Medium cloves garlic, crushed
0.5 Golden delicious apple, peeled and cored
pinch Pinch Red Pepper Flakes
2 sprig Sage plus 8 sage leaves, divided
Kosher salt
2 tablespoon Maple syrup
1 teaspoon White or yellow miso
3.75 cup Homemade or store bought low sodium vegetable broth, divided
1 Medium yellow onion, minced
2 cup Risotto rice, such as arborio
0.5 cup Dry white wine
4 tablespoon Unsalted butter
Nutrition value
1004
calories per serving
33 g Fat40 g Protein119 g Carbs8 g FiberOther
Current Totals
33 g Fat
40 g Protein
119 g Carbs
8 g Fiber
MacroNutrients
Carbs
119 g
Protein
40 g
Fiber
8 g
Fats
Fat
33 g
Vitamins & Minerals
Calcium
100 mg
Iron
6 mg
Vitamin A
306 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
137 mg
Manganese
2 mg
Phosphorus
380 mg
Selenium
32 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
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