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.
Entrées, Side Dishes
Calories: 347 kcal
chopped, about 1 large shallot
small butternut squash
peeled and cut into ½-inch dice
Arborio or Carnaroli rice
chicken or vegetable stock
grated Parmigiano-Reggiano cheese
salt freshly ground black pepper
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.
Risotto with Butternut Squash and Sage
Amount Per Serving
Calories from Fat 45
% Daily Value*
Saturated Fat 1g5%
Vitamin A 13530IU271%
Vitamin C 34.9mg42%
* Percent Daily Values are based on a 2000 calorie diet.