Instant Pot Butternut Squash Parmesan Risotto

• servings: 4 servings
• active time: 5 minutes
• total time: 37 minutes

Ingredients

2 tablespoons butter

1/2 large shallot, finely chopped (about 2 tablespoons)

3 cloves garlic, minced (about 1 tablespoon)

2 cups arborio rice

1/2 cup dry white wine

4 1/2 cups vegetable broth

16 ounces frozen butternut squash (about 4 cups cubed butternut squash)

2 tablespoons olive oil

1 bunch sage leaves, about 16-20 leaves, stems removed

1 cup grated parmesan cheese

1 teaspoon salt

Freshly cracked black pepper, to taste.

Directions

Set the Instant Pot to Sauté function for 7 minutes and add butter. Once melted (about 2-3 minutes), add shallot, and cook until softened and fragrant, about 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.

Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Continue to stir until most of wine is evaporated.

Add broth and squash and stir ingredients before securing lid onto Instant Pot (make sure valve is set to sealing).

Set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.

While the risotto is cooking, in a small fry pan add oil over medium high heat. Once oil is hot, add half of the sage leaves to the pan and fry until leaves start to curl at the edges, about 30 seconds. Remove with a slotted spoon. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle generously with salt.

Once the 6 minute pressure cook is done, use the quick release valve to release steam.

Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.

Divide risotto evenly into bowls. Sprinkle fried sage over top.