Butternut Squash Risotto

By: Time Magazine

Butternut Squash Risotto
This creamy rice is the essence of fall. Save the squash seeds to toast for a tasty snack. From Time Inc's "Instant Pot All-Time Best Recipes"
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6-8 servings, arborio rice, beef broth, black pepper, butternut squash, celiac, contributed, cook 12 min, fresh parsley, gluten free, italian, main course, medium, olive oil, parmigiano-reggiano cheese, prep 21 min, pressure cook, table salt, Time Magazine, unsalted butter, water, yellow onion

prep icon Prep Time
21 min
cook icon Cook Time
12 min

serving icon Servings
6-8 servings
Ingredients
  • 2 teaspoons olive oil
  • 1/2 cup yellow onion
  • 1 1/2 cups Arborio rice
  • 1 cup Water
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 3 cups butternut squash
  • 28.5 ounces beef broth
  • 1/2 cup Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh parsley
Instructions
  • Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, and cook, stirring constantly, 5 minutes.
  • Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
  • Add 1⁄2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining 1⁄2 cup water, squash, and broth.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Rice, and cook at Low Pressure 12 minutes.
  • When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
  • Add cheese, butter, and parsley, stirring until creamy. Serve immediately.
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