Instant Pot Butternut Squash Risotto

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)