Risotto, Butternut Squash

Posted on by recipes

Ingredients:

  • Butternut Squash, peeled and diced
  • Onion (medium)
  • Brown Rice (2 cups)
  • Butter (3 tbsp.)
  • Olive Oil (1 tbsp.)
  • Sage, dry (4 tsp.)
  • White Cooking Wine (.5 cups)
  • Vegetable stock (4 cups)
  • Black Pepper (.5 tsp.)
  • Parmesan Cheese (.5 cups)

Directions:

  1. In instant pot, saute Onion in Olive Oil and 2 tbsp. Butter until clear.
  2. Add Sage and continue cooking for 30 seconds.
  3. Add Butternut Squash and mix thoroughly for 2 minutes.
  4. Add Wine a cook until mostly cooked off.
  5. Add Rice and Vegetable Stock.
  6. Cook under pressure for 19 minutes.
  7. When pressure comes down, mix in Parmesan and 1 tbsp. Butter.