Effortless Butternut Squash Risotto (Print Version)
# Ingredients:
→ Base
01 -
4 finely chopped shallots
02 -
8 minced garlic cloves
03 -
1 tablespoon unsalted butter
04 -
A tablespoon of olive oil
05 -
Half a cup of dry white wine
06 -
2 cups of arborio rice
07 -
A teaspoon of salt
08 -
4 ½ cups of veggie or low-sodium chicken broth
09 -
3 cups diced butternut squash, peeled and seeded
10 -
1 tablespoon chopped fresh sage, with more for garnish
→ Finishing
11 -
A sprinkle of fresh lemon juice for serving
12 -
Freshly ground pepper
13 -
½ cup grated Parmesan, plus a little extra to serve
# Instructions:
01 -
Switch your Instant Pot to sauté at medium heat. Pour in the olive oil and butter, then toss in the chopped shallots. Stir often and cook until they're soft and clear, about 4–6 minutes. Add the sage and garlic, stirring everything together. Let it cook for another minute until you get that lovely aroma.
02 -
Pour in the dry white wine and scrape up any browning stuck at the bottom of the pot. Let the wine bubble softly for a bit.
03 -
Combine the arborio rice with the wine and shallots. Stir non-stop until the rice soaks up most of the liquid.
04 -
Toss the butternut squash chunks into the pot and pour in the broth. Sprinkle in the salt and mix it all together. Before moving on, turn off the sauté setting.
05 -
Set your Instant Pot to Manual mode on HIGH for 6 minutes. Make sure the lid is tightly shut and locked. Once the pressure builds up, the risotto will cook in those 6 minutes. Release the pressure manually once it's done, then carefully open the lid.
06 -
Mix in the grated Parmesan and season with a little salt and pepper as needed. If you like, squeeze fresh lemon over the dish before serving.
# Notes:
01 -
To keep it from overcooking, do a quick pressure release as soon as the timer's up.
02 -
The risotto will get thicker as it cools down.