Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped leek (from 1 large leek)
- 1/4 cup shallot (from 1-2 small shallots)
- 3 garlic cloves
- 10 sage leaves
- 2 cups Arborio rice
- 1/4 cup white wine
- 4 cups unsalted chicken broth
- 1 lb (16 oz). cubed butternut squash
- 2 ounces shredded Parmesan cheese (1/2 cup)
- 1/4 – 1/2 teaspoon salt (taste before adding it all!)
- 1/2 teaspoon black pepper
- Extra shaved Parmesan and sage leaves for topping
Instructions
- Sauté – 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. Make sure the steam valve is LOCKED. Set to HIGH pressure for 6 minutes. Release pressure naturally once the cooking ends. Uncover and turn off the Instant Pot®.
- Stir in grated Parmesan, salt, and pepper. Garnish with shaved Parmesan and a leaf sage. Optional, but highly recommended.
Notes
*You can use 1/4 cup of chicken broth instead of wine, but traditional risotto does use wine. Use a wine you would drink with, not a cooking wine.
*I use a boxed chicken broth with minimal sodium. If you use a regular one or 33% reduced sodium, I’d taste the risotto before adding the salt. You can always add more salt, but you can’t take the salt out.
*I used a butternut squash that I cut up, however they do sell butternut squash cubes already pre-cut to help save you some time (and arm strength!).
*This recipe can easily be halved if you’re preparing it for one.
- Prep Time: 10
- Cook Time: 16
- Category: Dinner