Ingredients
4
4 servings
- •4 cups low-sodium chicken broth
- •3 tablespoons unsalted butter, divided
- •0.5 cup chopped onion
- •2 cups Arborio rice
- •3 sprigs fresh sage
- •2 cloves garlic, minced
- •1 cup dry white wine
- •2 cups diced butternut squash
- •salt and ground black pepper to taste
- •0.5 cup grated Parmesan cheese
Instructions
- Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
- 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.
- Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 638
- Carbohydrate: 105g
- Fat: 12g
- Fiber: 3g
- Protein: 16g
- Sugar: 4g
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