Instant Pot Butternut Squash Risotto
This Instant Pot Butternut Squash Risotto is a delicious, flavourful take on a fall risotto with crispy sage, shallots and garlic in a creamy parmesan broth. It's also a way to make risotto with no hands on cooking time in one pot!
Servings: 4 servings
- 2 tbsp butter divided
- 4 cloves garlic minced
- 4 shallots, chopped
- 1 tbsp finely chopped fresh sage
- 1 butternut squash, diced into 1-inch pieces
- 1 3/4 cups chicken broth
- 1 cup white rice
- 1 cup Parmesan cheese
- 1 tbsp butter
- 8 sage leaves
Add butter, garlic, shallots, sage, butternut squash, chicken broth, and rice to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.
Remove lid when safe to do so and stir in parmesan cheese. Divide risotto among four bowls then top each with two crispy sage leaves. Serve and enjoy!
While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row once butter starts bubbling. Cook for 30 seconds until leaves crisp up, then drain on a paper towel lined plate. Set aside.
Calories: 450kcal | Carbohydrates: 64g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 865mg | Potassium: 902mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20389IU | Vitamin C: 49mg | Calcium: 414mg | Iron: 2mg