Instant Pot Butternut Squash And Sage Risotto Food

INSTANT POT BUTTERNUT SQUASH AND SAGE RISOTTO

Steps:

• Set Instant Pot to sauté. Add olive oil and butter; heat until butter is melted. Add leek, shallot, garlic, and sage; cook, stirring often, until softened, about 5 minutes.
• Add rice; cook, stirring often, for 2 minutes. Stir in wine and cook 1 minute. Stir in chicken broth and squash. Cover Instant Pot and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE for 6 minutes. Release pressure naturally. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot.
• Stir in grated Parmesan, salt, and pepper. Garnish with shaved Parmesan and leaf sage, if desired.

INSTANT POT® ITALIAN BUTTERNUT SQUASH RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
• Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
• Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

INSTANT POT® BUTTERNUT SQUASH RISOTTO

Steps:

• Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
• Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.

RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE

Steps:

• Add 2 tablespoons of butter to the PC and melt over medium heat.
• Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
• Pour off all but 2 tablespoons of the fat.
• Add the rice and cook, stirring often, until well coated about 2 minutes.
• Add the wine and bring to a boil.
• Stir in the stock, salt & pepper.
• Lock the lid in place. Bring to high pressure.
• Cook for 6 minutes.
• Remove from heat and quick release the pressure.
• Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
• Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
• Season with nutmeg, add additional salt & pepper to your taste.