Quick Chicken and Bean Stew
Winter Squash Risotto
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large shallot or small onion finely chopped
- 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-inch pieces) - 1/2 grated Parmesan or Romano cheese plus additional for garnish
Ingredients
|
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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