Winter Squash Risotto

By: Publications International

Winter Squash Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4-6 servings, black pepper, butter, contributed, cook 15 min, cubed butternut squash, dried thyme, dry white wine, easy, grated parmesan or romano cheese, large shallot or small onion, main course, modern, olive oil, prep 10 min, pressure cook, Publications International, salt, sauté, uncooked arborio rice, vegetable or chicken broth

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large shallot or small onion
  • 1 1/2 cups uncooked arborio rice
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 cups dry white wine
  • 4 cups vegetable or chicken broth
  • 2 cups cubed butternut squash
  • 1/2 grated Parmesan or Romano cheese
Instructions
  • Press Sauté; heat butter and oil in Instant Pot®. Add shallot; cook and stir 2 minutes or until softened. Add rice; cook and stir 4 minutes or until rice is translucent. Stir in salt, thyme and pepper. Add wine; cook and stir about 1 minute or until evaporated. Add broth and squash; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Press Sauté; adjust heat to low (“less”). Cook risotto about 3 minutes or until desired consistency, stirring constantly. Stir in 1/2 cup cheese. Serve immediately with additional cheese.
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