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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.
- Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
- A helpful introduction explains the basics of Instant Pot® cooking along with creative tips and tricks that will make meal preparation a snap. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and Sweet Potato Curry. And don't forget dessert! You can also make fabulous puddings, custards, even cakes and cheesecakes in your Instant Pot®!
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This was delicious. The family loved it!
Quick and easy! Tasted great. We’ll definitely make this again!
Tasted pretty good. A keeper.
I have frozen butternut squash. Would that work? And would it cook for the same time?
Lovely risotto recipe! I used vegetarian broth and topped it with cheese, parsley, and pine nuts. Next time I will increase the thyme to 1 t.
Lovely recipe, I used vegetarian broth, then topped finished risotto with cheese, pine nuts, and parsley. Next time I will increase the herbs.
I made this and it was pretty easy to make but i must have done something wrong as it took about 15 minutes after it should have been done to get all the broth and water out.
I made this last night and it was very easy and incredibly delicious. I was pleased with how filling it was and was full from a good sized bowl.
So easy and delicious. I don’t eat much salt so I decreased to 1/2 tsp. I would definitely make this again.
This was delicious, will make again!
Easy to make, and delicious. I used Pacific Organic Vegetable Broth – its so good in these recipes!