Risotto with Butternut Squash and Sage
When you know that you can make a risotto in 7 minutes, you'll make it a regular dinner option. Use this butternut squash risotto recipe as a basic recipe for pressure cooker risotto and swap out the butternut squash and sage for other ingredients that suit you.
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Risotto with Butternut Squash and Sage
- Prep Time: 15 m
- Cook Time: 7 m
- Total Time: 22 m
- Servings: 6
Ingredients
- 1 tablespoon olive oil
- ½ cup shallots chopped, about 1 large shallot
- 2 cloves garlic minced
- 1 small butternut squash peeled and cut into ½-inch dice
- 2 tablespoons fresh sage chopped
- 1½ cups Arborio or Carnaroli rice
- ½ cup white wine
- 3½ cups chicken or vegetable stock
- ¼ cup grated Parmigiano-Reggiano cheese
- 1/2 lemon juiced
- 2 teaspoons salt freshly ground black pepper
- ¼ cup fresh parsley chopped
Instructions
- Pre-heat the pressure cooker using the BROWN setting.
- Add the oil and cook the shallots and garlic for a few minutes. Add the butternut squash and sage and cook for another few minutes, browning lightly. Add the rice, wine and stock and lock the lid in place.
- Pressure cook on HIGH for 7 minutes.
- Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
- Stir in the cheese and season to taste with lemon juice, salt and pepper. Sprinkle the chopped parsley on top.
Nutrition Facts
Risotto with Butternut Squash and Sage
Amount Per Serving
Calories 347
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 7mg2%
Sodium 1050mg44%
Potassium 673mg19%
Carbohydrates 61g20%
Fiber 4g16%
Sugar 5g6%
Protein 9g18%
Vitamin A 13530IU271%
Vitamin C 34.9mg42%
Calcium 136mg14%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Made it for supper and it was great! (I did sub pineapple juice for wine because I don’t like wine — sorry BJC)
Tonight we made the Risotto with Butternut Squash and Sage in the pressure cooker and it came out AWESOME! I never knew that I could make risotto in a pressure cooker and we followed your recipe for this and it was so easy! The squash was soft, the flavor from the sage … this is our new favorite. I will now make ALL my risotto this way, just change the ingredients, thank you so much for showing me this way of cooking it.
Good for you! Thrilled to hear it. 🙂
ML
I subbed in herbs de provence for sage and added in roasted tomatoes at the end. Served with shrimp and asparagus. DELICIOUS!!!
It will be good to try a risotto recipe that does not require constant stirring. My question is though– how many cups would a small butternut squash yield? I have only large butternuts from the garden. Those usually yield about 4 + cups on average.
Hi Maureen. I would say 1-½ to 2 cups.
ML