Sunday, August 5, 2018

Butternut Squash Risotto

3 tbsp.unsalted butter
1medium yellow onion, chopped
4 clove(s)garlic, minced
2 tsp.fresh rosemary
2 tsp.fresh thyme
½ tsp.ground sage
Kosher salt, to taste
ground black pepper, to taste
1 c.Arborio rice, dry
1 c.butternut squash, cut into 1-inch cubes
1 c.water
2 c.vegetable stock
1(5-oz.) pkg. shaved Parmesan cheese, divided
½ c.English walnuts, toasted, divided
Fresh basil leaves, for garnish


  1. Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes.
  2. Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes.
  3. Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid.
  4. Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.

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