Easy Instant Pot Risotto with Butternut Squash

From Jessica Randhawa, taken from Somerville Winter Farmers Market Manager Juliana

Tools

Instant Pot

Ingredients

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 4 shallots - minced

  • 8 cloves garlic - minced

  • 1 tablespoon fresh sage - plus more for serving

  • ½ cup dry white wine

  • 2 cups arborio rice

  • 3 cups butternut squash - peeled, seeded, and chopped into small cubes

  • 4 ½ cups vegetable broth - or low-sodium chicken broth

  • 1 teaspoon salt

  • ½ cup Parmesan cheese - grated, plus more for serving

  • Freshly ground black pepper

  • Fresh lemon juice - for serving

Directions

Set Instant Pot to sauté mode (medium). Add the olive oil and butter to the bowl of your Instant pot and add the shallots, mixing well to combine. Cook the shallots, stirring frequently, until soft and translucent (approximately 4-6 minutes). Add the garlic and sage, mixing well to combine. Continue to cook until fragrant, approximately 1 minute.

Add the white wine, scraping off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.

Mix the arborio rice into the shallot and white wine mixture. Allow the rice and wine to cook, stirring continuously until most of the liquid is absorbed.

Stir in the vegetable broth (or broth of choice) and butternut squash cubes. Mix well to combine and season with salt. Turn off sauté mode.

Set Instant Pot to Manual HIGH pressure for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually releasing the pressure. Once the pressure has been released, remove the lid (see notes).

Stir in the freshly grated parmesan cheese and season with additional salt and pepper, to taste. I like to serve my risotto with fresh lemon juice (optional).

Indigo Pinedo