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
  • cups Arborio or Carnaroli rice
  • ½ cup white wine
  • 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

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. 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.
  3. Pressure cook on HIGH for 7 minutes.
  4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  5. Stir in the cheese and season to taste with lemon juice, salt and pepper. Sprinkle the chopped parsley on top.
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