Michelle Dunaway is dishing out some comfort with a healthy twist, in this edition of Michelle Cooks. See how you can whip up this quick and easy weeknight dinner idea with an instant pot, and flavorful ingredients.
Instant Pot Butternut Squash and Sage Risotto by
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped leek (from 1 large leek)
- 1/4 cup chopped shallot (from 1 large shallot)
- 3 garlic cloves (1 Tbsp.)
- 2 teaspoons ground sage
- 2 cups Arborio rice
- 1/4 cup white wine
- 4 cups unsalted chicken broth
- 1 (16-oz.) pkg. fresh cubed butternut squash
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Shaved Parmesan cheese
- Leaf sage
Directions
- 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 the 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.
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