Instant Pot Butternut Squash Risotto

Name: Instant Pot Butternut Squash Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: 1 piece Yellow Onion (1 large yellow onion, finely chopped); 3 pieces Garlic (3 garlic cloves, finely chopped); 3 tbsp Unsalted Butter (3 tablespoons of unsalted butter); 2 cup Arborrio Rice (2 cups of Arborio rice); ¼ cup White Wine (1/4 cup of white wine); 3 cup Chicken Bone Broth (3 cups of chicken bone broth (plus another cup in case you want to smooth it out)); 2 tbsp Heavy Cream (2 tablespoons of heavy cream); 4 cup Butternut Squash (4 cups of frozen butternut squash, thawed); 2 sprig Thyme (2 sprigs of fresh thyme); 2 sprig Sage (2 sprigs of fresh sage); ¼ cup Chives (1/4 cup of thinly chopped chives); 0 pieces Nutmeg (Freshly grated nutmeg); ½ cup Parmigiano Reggiano (1/2 cup of freshly grated parmigiano reggiano, plus more for serving); 0 pieces Table Salt (Salt and freshly cracked pepper)

Instant Pot Butternut Squash Risotto - Sides,Thanksgiving (American)

25 minAmerican

Servings10

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 10 servings

Yellow Onion1 piece · 1 large yellow onion, finely chopped
Garlic3 pieces · 3 garlic cloves, finely chopped
Unsalted Butter3 tbsp · 3 tablespoons of unsalted butter
Arborrio Rice2 cup · 2 cups of Arborio rice
White Wine¼ cup · 1/4 cup of white wine
Chicken Bone Broth3 cup · 3 cups of chicken bone broth (plus another cup in case you want to smooth it out)
Heavy Cream2 tbsp · 2 tablespoons of heavy cream
Butternut Squash4 cup · 4 cups of frozen butternut squash, thawed
Thyme2 sprig · 2 sprigs of fresh thyme
Sage2 sprig · 2 sprigs of fresh sage
Chives¼ cup · 1/4 cup of thinly chopped chives
Nutmeg0 pieces · Freshly grated nutmeg
Parmigiano Reggiano½ cup · 1/2 cup of freshly grated parmigiano reggiano, plus more for serving
Table Salt0 pieces · Salt and freshly cracked pepper

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Steps

1Rinse the Arborio rice under cold water and strain in a colander.
2Turn on the Sauté function of the Instant Pot or pressure cooker.
3Add the butter, shallot, garlic and salt and pepper. Cook for 3-5 minutes until the onions are soft and translucent.
4Add the rice and stir to coat the rice with the onions. Toast the rice for about 2 minutes.
5Pour in the white wine and simmer for about 1 minute.
6Stir in only 3 cups of chicken broth, all the butternut squash, another pinch of salt, sage and thyme.
7Turn off the sauté function. Close and lock the lid. Select High Pressure and set for 6 minutes. (It may take 5-10 minutes for the pressure to build but it should be quick because it’s already hot.)
8Release pressure carefully by pressing the quick-release method. This may take a couple of minutes. Unlock and remove the lid. Add the cream. It should be the consistency of porridge or a thick stew. Remember it will continue to thicken.
9If necessary add another 1/4-1 cup of broth depending. Stir together about 1 minute. If there are any parts that are clumping up just separate with a fork.
10Turn off the heat completely. Add grated nutmeg and stir in half a cup of Parmigiano-Reggiano cheese until melted.
11Serve immediately and garnish with more cheese, herbs and a drizzle of special extra virgin olive oil.