Winter Squash Risotto
Servings Prep Time
4-6servings 10minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
15minutes
Ingredients
  • 2tbsp butter
  • 1tbsp olive oil
  • 1 large shallot or small onionfinely chopped
  • 1 1/2cups uncooked arborio rice
  • 1tsp salt
  • 1/2tsp dried thyme
  • 1/4tsp black pepper
  • 1/4cups dry white wine
  • 4cups vegetable or chicken broth
  • 2cups cubed butternut squash(1/2-inch pieces)
  • 1/2 grated Parmesan or Romano cheeseplus additional for garnish
Instructions
  1. 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.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. 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.