Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto

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From: EatingWell.com, October 2018

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped shallot
  • 2 cloves garlic, minced
  • 1 tablespoon chopped sage
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups diced butternut squash
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Heat oil in multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage and 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.
  2. Turn off sauté 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 sit until thickened, about 10 minutes.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 235 calories; 7 g fat(2 g sat); 2 g fiber; 35 g carbohydrates; 7 g protein; 18 mcg folate; 4 mg cholesterol; 2 g sugars; 0 g added sugars; 5,170 IU vitamin A; 11 mg vitamin C; 76 mg calcium; 1 mg iron; 314 mg sodium; 340 mg potassium
  • Nutrition Bonus: Vitamin A (103% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat, ½ vegetable

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