Butternut Squash Risotto
With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
- 2 cups arborio rice
- 2 medium shallots (chopped)
- 3 cloves garlic (finely chopped)
- 4 leaves sage (fresh chopped)
- 4 cups vegetable broth (or chicken broth, lower sodium,
- 1 pound butternut squash (cut into 1/2-inch pieces)
- 1/2 cup parmesan cheese (freshly grated)
- Carbohydrate 88.7384639583334 g
- Cholesterol 0 mg
- Fat 1.4307004170285 g
- Fiber 3.17298952992757 g
- Protein 7.295284375 g
- Saturated Fat 0.274672916716629 g
- Serving Size 1 1 serving (230g)
- Sodium 1.1982916666739 mg
- Sugar 85.5654744284058 g
- Trans Fat 0.113764166676465 g
- Calories 409 calories
Step-by-step
- In the Instant Pot using the sauté function, heat oil and add shallots, garlic, sage, and 1/4 teaspoon salt; cook, uncovered, for 2 minutes, stirring.
- Add rice and cook 2 minutes, stirring. Hit cancel to turn off sauté function.
- Add broth and butternut squash. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 6 minutes. Once cooking is complete, release pressure by using a quick release.
- Stir in Parmesan, remaining 1/4 teaspoon salt, and pepper. Let stand 5 minutes before serving.
Fresh sage carries this dish, demanding precise chopping to distribute its pungent oils evenly through the rice grains without creating bitter green pockets in the final bowl. Standard arborio requires deliberate toast time during the initial sauté phase to develop a protective outer protein barrier, ensuring the grains absorb liquid uniformly rather than dissolving into porridge under pressure. Skipping this two-minute dry-heat step results in unevenly cooked centers.
Pressure cookers trap steam, meaning the liquid volume must remain exact because evaporation cannot occur during the six-minute high-pressure cycle. Adding the squash in half-inch cubes ensures the vegetable softens completely while the rice finishes, preventing hard, undercooked orange chunks. Lower-sodium broths allow accurate salt calibration since parmesan cheese adds substantial sodium content during the final stir.
Quick-release mechanisms must be operated carefully to prevent starchy liquid from sputtering through the valve. Allowing the finished dish to rest uncovered for five minutes permits the starches to tighten and bind with the melted cheese, transforming a loose broth mixture into a creamy consistency. Stir vigorously at this stage to emulsify the fat from the parmesan.
Refrigerated leftovers thicken significantly within twenty-four hours as the starch continues absorbing residual moisture. Reheating requires a splash of water or broth and gentle stovetop stirring to restore the loose texture without scorching the dairy solids.
