Instant Pot Butternut Squash Risotto Food
INSTANT POT® BUTTERNUT SQUASH RISOTTO
This delicious combination of creamy Arborio rice and tasty butternut squash makes a great meatless main dish, or a side dish for your favorite protein. Your Instant Pot® makes quick work of this version of classic risotto, freeing you up for other last-minute dinner details. A salad and crusty bread complete this easy and flavorful meal. Garnish with additional fresh sage, if desired.
Provided by Bibi
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 638.3 calories, Carbohydrate 104.6 g, Cholesterol 35.7 mg, Fat 12 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 7.6 g, Sodium 312.6 mg, Sugar 3.9 g
INSTANT POT® ITALIAN BUTTERNUT SQUASH RISOTTO
Fresh butternut squash and classic Italian "aromi" join up for traditional risotto flavor made easy in your Instant Pot®. This will save a bit of time and a lot of muscle work but won't cheat on flavor.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 572.9 calories, Carbohydrate 87.2 g, Cholesterol 20.8 mg, Fat 14.7 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 5.3 g, Sodium 756.4 mg, Sugar 6.6 g
More about "instant pot butternut squash risotto food"
BUTTERNUT SQUASH RISOTTO – INSTANT POT RECIPES
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- Press saute mode then add olive oil to the inner pan. When the oil heats up add chopped garlic and onions. Saute for 3 minutes.
- Add cubed squash, arborio rice, black pepper, Italian seasoning, dried sage, salt, vegetable broth, and white wine. Give it a nice stir.
INSTANT POT BUTTERNUT SQUASH RISOTTO RECIPE - EATINGWELL
From eatingwell.com
4.8/5 (10)Total Time 50 minsCategory Healthy Butternut Squash RecipesPublished 2018-10-30
- Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.
- Turn off sauté mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.
INSTANT POT BUTTERNUT SQUASH RISOTTO WITH BLUE CHEESE
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- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the butter and olive oil and wait until the butter melts.
INSTANT POT BUTTERNUT SQUASH RECIPE | MYRECIPES
From myrecipes.com
- Turn Instant Pot to the “Sauté” setting. Add olive oil, and heat until shimmering, about 1 minute. Add squash cubes, and cook, in batches if necessary, stirring occasionally, until golden brown, about 5 minutes. Add 1/4 cup water and place lid on Instant Pot; turn to manual setting with “high-pressure”, making sure the steaming valve is closed. Set to 5 minutes (this will take about 8 minutes to come up to pressure).
- Carefully open the steaming valve, and allow steam to fully escape, about 2 minutes. Turn off Instant Pot. Transfer squash to a serving dish. Sprinkle with salt, pepper, and thyme. Serve immediately.
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From instantpoteats.com
- Turn the Instant Pot on and press the Sauté function. Once hot, add the olive oil, onions, carrot, celery, and salt and cook for 2-3 minutes to soften.
- Add the rest of the cooking risotto ingredients and stir through. Press Keep Warm/Cancel to stop the Sauté function.
- Pop the lid on top, close and set to Pressure Cook/Manual for 5 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. Once cooking finishes, let the pressure release naturally for 5 minutes and then use the quick release (QR). Please note, don’t let the pressure release naturally for more than 5-7 minutes as the risotto keeps cooking during this time and might lose some of its texture.
INSTANT POT BUTTERNUT SQUASH RISOTTO RECIPE | KARA LYDON ...
From karalydon.com
- Set the Instant Pot to Sauté function and add butter. Once melted, add shallot, and cook until softened and fragrant, about 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.
INSTANT POT BUTTERNUT SQUASH SOUP - TESTED BY AMY + JACKY
From pressurecookrecipes.com
- Prepare Butternut Squash: If roasting butternut squash in oven (highly recommended), choose option 1. For a quick & easy butternut squash soup, choose option 2. (See Photos)Option 1: Cut butternut squash in half, then slice off the stem and bottom. Place the flat end on the chopping board, then cut butternut squash in half again (now we have 4 pieces of butternut squash). Remove the squash seeds with a spoon (can save for later if you want to roast them in the oven).Option 2: Peel butternut squash, then slice into 4 quarters. Remove squash seeds with a spoon (can save for later if you want to roast them in the oven). Cut the butternut squash into ¾ inch cubes.
- Optional Flavor Boosting - Roast Butternut Squash: Preheat oven to 400°F. Place prepared butternut squash (see option 1 above) on a baking sheet lined with parchment paper. Apply 1.5 - 2 tbsp olive oil all over the butternut squash. *Pro Tip: You can also apply olive oil on the carrots and roast them to deepen the flavors. Place baking sheet on top rack, then roast butternut squash for 45 - 60 mins. *Pro Tip: Remove & set aside the roasted carrots after 20 - 25 mins. Let the roasted butternut squash cool a bit. The skin should peel right off. Cut the roasted butternut squash into large chunks, then set aside.
- Brown Butter & Saute Veggies: Heat up Instant Pot using "Sauté More" function. Wait until it says HOT (roughly 8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Melt and brown butter lightly to add some nutty flavor to the soup (roughly 1 - 1.5 min). Add sliced onion, then saute for 1 min. Add in roughly chopped celery, then saute for another 3 mins.
INSTANT POT BUTTERNUT SQUASH RISOTTO - PRESSURE LUCK …
From pressureluckcooking.com
- Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
- Add the onion and cook for about 2 minutes so it softens and just lightly browns. Then, add in the butternut squash and stir with the onions for another 1-2 minutes (the squash will be very hard, but don’t worry – it will completely soften up after pressure cooking). Next, add in the mushrooms, stir and cook for another minute. Finally, add the garlic, stir with everything else and cook for another 3 minutes
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- Place rice, 2 cups of broth, and 1 cup white wine in a bowl. Use a whisk and stir for about 20 seconds. Drain, reserving the liquid.
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- Turn the Instant Pot on sauté mode. Add in butter, when melted add shallots and sauté for 2-3 minutes or until translucent.
- Add butternut squash cubes, season with sea salt and pepper to taste and sauté for a couple more minutes until the edges start to soften.
- Add rice and stir to coat. Then pour in 1 cup of the chicken broth. Stir and cook until most of the liquid has evaporated, about 3-4 minutes.
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From pressurecookrecipes.com
- Cut Butternut Squash: Based on our experiments, whole butternut squash cooks most evenly in Instant Pot when cut this way (as shown in photo).
- Pressure Cook Butternut Squash: Pour 1 cup (250ml) cold water, then place trivet in Instant Pot. Layer the cut butternut squash on top of trivet (as shown in photos). Lock the lid, then turn Venting Knob to the Sealing Position. Pressure Cook at High Pressure for 8 - 11 minutes, then Quick Release. Open the lid carefully.*Pro Tip: The best cooking time depends on the size of your butternut squash and how tender you like your butternut squash (firm vs. very soft). For reference, a 4lb (1916g) butternut squash with a circumference of 19" will take 9 - 10 minutes (under pressure time) to fully cook in the Instant Pot.
- Garnish and Serve Butternut Squash: For an easy side dish, sprinkle brown sugar and kosher salt over your creamy rich butternut squash. Drizzle with olive oil or melted butter, then serve immediately. Enjoy~*Pro Tip: If you want to garnish with some fresh herbs, butternut squash pairs well with rosemary, thyme, or sage.
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- Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
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- Set the pressure cooker to SAUTE — NORMAL (medium) and heat the olive oil. Add the pancetta and cook, stirring occasionally, until edges are browned and crispy, about 5-7 minutes. Add the chopped sage and cook just until fragrant, about 1 minute. Using a slotted spoon, transfer pancetta and sage to a small bowl and set aside. Spoon off all but 1 tablespoon fat from the pot. Sweat the shallots. Add the shallots and salt. Cook, stirring frequently, until the shallots are fragrant and beginning to soften, about 3 minutes.
- Add the garlic, rice and stir well to coat. Add the butternut squash and cook, stirring occasionally, until the edges of the rice are translucent and rice is fragrant, about 3-4 minutes.
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- Step 2 : Saute - Using the saute function, heat the oil and dump in the onions, garlic and sage. Saute for a couple minutes until the onions change the color.
- Step 3 : Pressure Cook - Throw in the butternut squash cubes and rice. Add in the cooking wine, broth or water and some salt. Close the lid, seal the vent and pressure cook for 6 minutes.
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- Transfer baked squash, apple, garlic, miso and 1/2 cup broth to a blender or food processors, and blend until smooth. Set aside
- Turn on your Instant Pot first to sautee mode. Heat 2 tablespoons olive oil until shimmering. Add onion and cook, stirring, until translucent but not browned, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. Then,add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated about 2 minutes.
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From thegirlonbloor.com
- Add butter, garlic, shallots, sage, butternut squash, chicken broth, and rice to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.
- Remove lid when safe to do so and stir in parmesan cheese. Divide risotto among four bowls then top each with two crispy sage leaves. Serve and enjoy!
- While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row once butter starts bubbling. Cook for 30 seconds until leaves crisp up, then drain on a paper towel lined plate. Set aside.
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- Remove the leaves off the cauliflower and cut off the florets from the roots. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice.
- Set a 6qt Instant Pot to "Sauté" and let it heat for 5 minutes until it indicates that it's hot. Add ghee or coconut oil and make sure to coat the bottom of the pan.
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- Melt butter in Pot and add onion. Sauté, stirring occasionally, until onion begins to sweat translucent, around 1-2 minutes.
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- Set your Instant Pot to saute and add in butter. Saute shallots and garlic until fragrant, then add in rice. Saute for an additional 1-2 minutes.
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