Instant Pot Butternut Squash Risotto
Description
Use your Instant Pot to prepare this delicious creamy risotto with butternut squash and fresh sage.
Ingredients
•
4 cups low-sodium chicken broth
•
3 tablespoons unsalted butter, divided
•
1/2 cup chopped onion
•
2 cups Arborio rice
•
3 sprigs fresh sage
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2 cloves garlic, minced
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1 cup dry white wine
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2 cups diced butternut squash
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salt and ground black pepper to taste
•
1/2 cup grated Parmesan cheese
Directions
1
Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
3
Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.