Butternut Squash Risotto
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Prep Time:
10m
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Cook Time:
30m
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Total Time:
45m
Ingredients
- 2 tsp. Olive oil
- 1/2 Yellow onion, diced
- 1 1/2 c Arborio rice
- 1 c Water
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
- 1/2 Butternut squash, peeled, cleaned, and cubed into 3/4" pieces
- 4 1/2 c Chicken broth (28oz)
- 3 tbsp. Butter
- 1/2 c Parmigiano-Reggiano cheese
- 2 tbsp. Fresh parsley, chopped (or 1 tbsp dry parsley)
Instructions
- Using a 6-qt InstantPot, press "Sauté" (if it presents a timer, set it to 20 mins).
- When "Hot" heat oil and add onion. Cook for 5 minutes, or until turning soft and translucent, stirring frequently.
- Add the rice and stir for 1 minute to coat the rice with oil.
- Add 1/2 c water, salt, and pepper. Stir to combine, and stir occasionally until water is absorbed, ~5 minutes.
- Stir in chicken broth, squash, and remaining water.
- Close and lock the lid of the InstantPot and turn the steam release handle to "Sealing." Press "Rice" and cook at low pressure for 12 minutes.
- When done, carefully open the quick release, remove the lid, and turn the device off.
- Stir in butter, cheese, and parsley until creamy. Serve immediately.