Butternut Squash Risotto in a Pressure Cooker

This recipe comes together fast once it starts cooking! It is much less involved than than the traditional open pot where stirring and adding broth constantly is required. You'll feel fancy saying you've made risotto yourself!

Materials

- Pressure cooker

- Cutting board

- Knife

- Grater

- Wooden spoon

Ingredients

- 1 butternut squash (peeled and cubed)

- 2 medium shallots (chopped)

- 3 cloves garlic (minced)

- 1/2 cup of parmesan cheese (grated)

- Sage leaves (chopped)

- 4 cups of broth (your preference)

- 2 cups of rice (short grain)

- Oil

- Salt

- Pepper

Make your life easy and used already prepared ingredients to prep this faster!

Chop shallots and sage. Mince garlic. Peel butternut squash and chop into 1/4 inch pieces.

Turn stove on to medium and heat oil in the pressure cooker. Once hot, add chopped shallots, sage, garlic and a pinch of salt. Stir and cook until fragrant, about 2 minutes. Add rice and stir. Cook for 2 minutes until lightly toasted. Add broth to pot. Mix everything together and lock lid on pressure cooker.

Close vent and cook at high pressure. Once pressure is built and steam is consistently being released, cook for 5 minutes.

Turn burner off and remove pot from heat. Release pressure naturally by opening vent. When steam stops being released and low pressure is indicated, unlock lid and open pot. Check rice and butternut squash for doneness. Rice should be tender. Squash should soft but hold shape.

Mix in grated parmesan and season with salt and pepper to taste.

Plate and garnish with parmesan and sage as desired. Admire your work!