Instant Pot Butternut Squash Risotto Recipe
Recipe By EatingWell
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.
4.7
15 Rating -
Rate
Non Vegdiet
2hr 45minstotal
2hr 45m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot Butternut Squash Risotto Recipe
- 0.33 tablespoon Extra virgin olive oil
- 0.08 cup Chopped shallots
- 0.33 Cloves Garlic, Minced
- 0.17 tablespoon Chopped sage
- 0.17 cup Arborio Rice
- 0.08 cup Dry white wine
- 1/2 cup Low Sodium Chicken Broth Or Vegetable Broth
- 0.33 cup Diced butternut squash
- 0.08 teaspoon Salt
- 1/25 teaspoon Ground pepper
Nutrition
value
value
312
calories per serving
9 g Fat19 g Protein33 g Carbs2 g FiberOther
Current Totals
- Fat9g
- Protein19g
- Carbs33g
- Fiber2g
MacroNutrients
- Carbs33g
- Protein19g
- Fiber2g
Fats
- Fat9g
Vitamins & Minerals
- Calcium61mg
- Iron2mg
- Vitamin A16mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B910mcg
- Vitamin B120mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium49mg
- Manganese< 1mg
- Phosphorus153mg
- Selenium14mcg
- Zinc1mg
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
Recipe By EatingWell