Instant Pot Butternut Squash Risotto Recipe

Instant Pot Butternut Squash Risotto Confessions of a …

WebDec 15, 2019 · Add in broth, butternut squash cubes and a dash of salt. Lock lid and set for 22 minutes on manual. After cook time, do a 10 …

Rating: 4.8/5(11)
1. 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.
2. Heat butter in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook for an additional 1-2 minutes.

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Instant Pot Butternut Squash Risotto The Girl on Bloor

WebOct 13, 2022 · Instructions. Add butter, garlic, shallots, sage, butternut squash, chicken broth, and rice to Instant Pot in that order. Cook on …

Rating: 4.7/5(12)
1. 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.
2. 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!
3. 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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Butternut Squash Risotto (Video) Feasting At Home

WebOct 31, 2023 · Step Two- Set the Instant Pot to the saute setting. Heat the oil and add the leeks, stirring until they soften. Step Three- Add the …

Rating: 4.9/5(130)
1. Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
2. Set Instant Pot to the “Saute” function.
3. Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
4. Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

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Instant Pot Butternut Squash Risotto Modern …

WebOct 8, 2021 · Add the pancetta and cook, stirring occasionally, until edges are browned and crispy, about 5-7 minutes. Add the chopped sage and …

Rating: 5/5(1)
1. 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.
2. 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.
3. Turn off the pressure cooker’s sauté function and add the white wine (or a little more broth or water), scraping the bottom to remove any brown bits and stuck rice. Continue to stir until most of the liquid has evaporated or been absorbed.
4. Add the broth, cover and set the cooker to PRESSURE COOK — HIGH for 5 minutes. When the rice is done cooking, immediately release the pressure using a QUICK release. Carefully remove the lid and, using oven mitts, remove the insert from the cooker to prevent overcooking. Stir to incorporate the liquid that has risen to the top.

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