Instant Pot Butternut Squash Risotto
Instant Pot Butternut Squash Risotto
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Use the saute function on the Instant Pot to cook the onions, sage, and garlic in a little oil and salt.
Use the saute function on the Instant Pot to cook the onions, sage, and garlic in a little oil and salt.
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Add rice to the pot and stir for 2 minutes to lightly toast.
Add rice to the pot and stir for 2 minutes to lightly toast.
Stir in the vinegar, broth, and chopped butternut squash. Cook on HIGH pressure for 5 minutes.
Stir in the vinegar, broth, and chopped butternut squash. Cook on HIGH pressure for 5 minutes.
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Quick release the pressure and stir in grated parmesan cheese and season with a little black pepper.
Quick release the pressure and stir in grated parmesan cheese and season with a little black pepper.
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Let risotto sit in the Instant Pot for 5-10 minutes to thicken up and absorb more of the liquid.
Let risotto sit in the Instant Pot for 5-10 minutes to thicken up and absorb more of the liquid.
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Serve risotto with a sprinkle of extra chopped sage and parmesan on top
Serve risotto with a sprinkle of extra chopped sage and parmesan on top
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Swipe up for the recipe
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