Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto

Use the saute function on  the Instant Pot to cook the onions, sage, and garlic in a little oil and salt.

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.

Quick release the pressure and stir in grated parmesan cheese and season with a little black pepper.

Let risotto sit in the Instant Pot for 5-10 minutes to thicken up and absorb more of the liquid.

Serve risotto with a sprinkle of extra chopped sage and parmesan on top

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