Recipe Facts

Prep time: 30 m
Cook time: 50 m
Total time: 1h30m
Difficulty: Easy
Servings: 6
My Rating: ★ ★ ★ ★ ★

Ingredients

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

Nutritional Info

**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

Download Importable Recipe

Instant Pot Butternut Squash Risotto

Directions

Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; 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.

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 stand until thickened, about 10 minutes.