Butternut Squash Risotto
Prep: 10 minutes
Cook: 16 minutes
Yields 7 cups to serve 6 to 8
No-stir, no-stress, rich and creamy risotto can be yours in just minutes. Our flavorful and fun Butternut Squash Risotto recipe is elegant enough for a dinner party but easy enough for midweek meals.
1 Tbsp. olive oil
2 shallots, finely chopped
1 Tbsp. minced fresh sage, additional for garnish
1/2 tsp. kosher salt, additional to taste
2 cups Arborio rice
1/3 cup dry white wine or dry vermouth
4 cups chicken or vegetable broth
3 cups butternut squash cubes (1/2-inch pieces)
1/2 cup freshly grated Parmesan cheese, additional for garnish
freshly ground black pepper
Set Instant Pot to Saute (low) and add oil, shallots, sage and salt. Cook, stirring frequently for 2 minutes or until shallots soften. Add rice and cook for 2 minutes or until rice starts to turn translucent on the edges. Add wine and stir to combine. Cook for 1 to 2 minutes or until evaporated. Hit Cancel to turn off Saute. Stir in broth and butternut squash cubes. Cover and lock lid. Select Pressure Cook (High) and set for 6 minutes. Once cooking is complete, carefully press quick-release steam to avoid overcooking. Open lid, stir in Parmesan and season to taste with salt and pepper. Serve garnished with additional Parmesan, chopped sage and black pepper.
Chef's Tip: Swap in grated Pecorino Romano cheese for the Parmesan for sharper flavor. You can also top with crispy sage leaves sauteed in butter for an elegant finish.
Credit: Julie Hartigan/Tom's Guide
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