Pressure Cooker Butternut Squash Risotto With Frizzled Sage And Brown Butter Recipe
Recipe By Serious Eats
A rich butternut squash risotto is a cinch with the help of a pressure cooker.
5
27 Rating -
Rate
Vegdiet
1hr total
1hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pressure Cooker Butternut Squash Risotto With Frizzled Sage And Brown Butter Recipe
- 0.88 pound Butternut squash, peeled and seeded
- 1.50 tablespoon Extra Virgin Olive Oil, Divided
- 3/4 Medium cloves garlic, crushed
- 0.13 Golden delicious apple, peeled and cored
- pinch Pinch Red Pepper Flakes
- 1/2 sprig Sage plus 8 sage leaves, divided
- As required Kosher salt
- 1/2 tablespoon Maple syrup
- 1/4 teaspoon White or yellow miso
- 0.94 cup Homemade or store bought low sodium vegetable broth, divided
- 1/4 Medium yellow onion, minced
- 1/2 cup Risotto rice, such as arborio
- 0.13 cup Dry white wine
- 1 tablespoon Unsalted butter
Nutrition
value
value
1004
calories per serving
33 g Fat40 g Protein119 g Carbs8 g FiberOther
Current Totals
- Fat33g
- Protein40g
- Carbs119g
- Fiber8g
MacroNutrients
- Carbs119g
- Protein40g
- Fiber8g
Fats
- Fat33g
Vitamins & Minerals
- Calcium100mg
- Iron6mg
- Vitamin A306mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B934mcg
- Vitamin B12< 1mcg
- Vitamin C13mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium137mg
- Manganese2mg
- Phosphorus380mg
- Selenium32mcg
- Zinc3mg
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 Serious Eats