Creamy and flavorful risotto with the sweet addition of butternut squash, made effortlessly in the Instant Pot. Perfect for a cozy and satisfying meal!
Ingredients: 1 cup Arborio rice. 2 cups diced butternut squash. 1/2 cup finely chopped onion. 3 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 2 tablespoons unsalted butter. 1 tablespoon olive oil. 1 teaspoon dried sage. Salt and pepper to taste.
Instructions: Warm up the olive oil in the Instant Pot by pressing "Saute." Saut the garlic and onions until they get soft. Add the Arborio rice and stir it in. Cook for one to two minutes, until the rice is lightly toasted. Add the white wine and stir it in until most of the liquid is gone. Sage that has been dried, salt, and pepper should be added. Add the vegetable broth and mix it in well. Put the lid on the Instant Pot and set it to "Manual" for 6 minutes on high pressure. Do a quick pressure release after the food is done cooking. Add the butter and Parmesan cheese and mix them in until the mixture is smooth and creamy. If you need to, change the seasoning. Serve hot, with extra Parmesan and sage on top. Enjoy your Butternut Squash Risotto made in an Instant Pot!
Prep Time: 15 minutes
Cook Time: 15 minutes
L'entrepôt Du Meuble Gaétan
