Name: Instant Pot Butternut Squash Risotto Recipe
Total time: 165 min
Yield: 6
Cuisine: Italian

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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. 

How to make Instant Pot Butternut Squash Risotto Recipe

Carolyn Casner

Crawler

Italian

<p>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. </p>

Extra virgin olive oil

Chopped shallots

Cloves Garlic,  Minced

Chopped sage

Arborio Rice

Dry white wine

Low Sodium Chicken Broth Or Vegetable Broth

Diced butternut squash

Salt

Ground pepper

Heat oil in a multicooker on saut&eacute; mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.

step 1

Turn off saut&eacute; mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in parmesan and let stand until thickened, about 10 minutes.

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Instant Pot Butternut Squash Risotto Recipe

About Instant Pot Butternut Squash Risotto Recipe:

Ingredients for Instant Pot Butternut Squash Risotto Recipe

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