Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: 1 1/4 cup risotto)

There’s nothing as satisfying and warming as a nice hot risotto suffused with fall flavors like butternut, sage, and Parmesan. But it can often take a lot of time and attention to cook. However, the Instant Pot cuts it down to an extremely doable 25 minutes. Use a nice, drinkable white wine such as Sauvignon Blanc—and not cooking wine—to give it the fullest flavor.

How to Make It

Step 1

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.

Step 2

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 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.

Step 3

Stir in grated Parmesan, salt, and pepper. Garnish with shaved Parmesan and leaf sage, if desired.

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