Butternut Squash Risotto

The Instant Pot makes it easy to make risotto that is creamy and full of flavor. It has the sweetness of butternut squash and a hint of sage.

Ingredients:

• 1 cup Arborio rice
• 2 cups butternut squash, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions:

Set the Instant Pot to saut mode and heat olive oil

Add chopped onion and minced garlic, saut until softened

Stir in Arborio rice and cook for 1-2 minutes until lightly toasted

Pour in white wine, deglaze the pot, and let it simmer for 2 minutes

Add diced butternut squash, dried sage, salt, and pepper

Mix well

Pour in vegetable broth and close the Instant Pot lid

Set the Instant Pot to manual high pressure for 6 minutes

Once done, quick-release pressure and open the lid carefully

Stir in grated Parmesan cheese until creamy and well combined

Serve hot, garnished with additional Parmesan and a sprinkle of sage

Enjoy your Butternut Squash Risotto!