Name: Instant Pot Butternut Squash Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Low-sodium chicken broth - 4 cups; Unsalted butter, divided - 3 tablespoons; Chopped onion - ½ cup; Arborio rice - 2 cups; Fresh sage - 3 sprigs; Garlic, minced - 2 cloves; Dry white wine - 1 cup; Diced butternut squash - 2 cups; Salt and ground black pepper to taste - 2 cups; Grated Parmesan cheese - ½ cup

Ingredients for - Instant Pot Butternut Squash Risotto

1. Low-sodium chicken broth 4 cups

2. Unsalted butter, divided 3 tablespoons

3. Chopped onion ½ cup

4. Arborio rice 2 cups

5. Fresh sage 3 sprigs

6. Garlic, minced 2 cloves

7. Dry white wine 1 cup

8. Diced butternut squash 2 cups

9. Salt and ground black pepper to taste 2 cups

10. Grated Parmesan cheese ½ cup

How to cook deliciously - Instant Pot Butternut Squash Risotto

1 . Stage

Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.

2 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.

3 . Stage

Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

4 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.