Instant Pot Butternut Squash Risotto with Eggnog
This year our garden gave us a bumper crop of Waltham Butternut Squash.
I found this recipe on Garden in the Kitchen
Prep Time 10 minutes, Cook Time 15 minutes, Serves 4Ingredients
2 tbsp unsalted butter1 whole shallot
2 cups butternut squash,
1 cup arborio rice
4 cups chicken broth,
1/2 cup Hood Light Eggnog
1/2 cup parmesan cheese
1 pinch sea salt and pepper,
fresh sage ( use cilantro because I had it on hand)
I also added a sprinkle of nutmeg.
1. Turn the Instant Pot on sauté mode. Add in butter, when melted add shallots and sauté for 2-3 minutes or until translucent.
2. Add butternut squash cubes, season with sea salt and pepper to taste and sauté for a couple more minutes until the edges start to soften.
3. Add rice and stir to coat. Then pour in 1 cup of the chicken broth. Stir and cook until most of the liquid has evaporated, about 3-4 minutes.
4. Cancel sauté mode. Add remaining broth, stir and close the lid. Turn the venting valve on lock position and cook high pressure for 5 minutes. When done quick release all pressure.
5. Stir in Hood Light Eggnog and parmesan cheese. Fold carefully into the risotto to maintain the squash into cubes. But if you prefer the butternut squash to be more incorporated into the risotto, then you can stir a few times until the squash has broken down. Both options are valid.
6. Scoop the risotto into serving bowls, top with fresh sage (or parsley or cilantro) and parmesan and serve. Sprinkle a little nutmeg on top too.
Instructions
1. Turn the Instant Pot on sauté mode. Add in butter, when melted add shallots and sauté for 2-3 minutes or until translucent.2. Add butternut squash cubes, season with sea salt and pepper to taste and sauté for a couple more minutes until the edges start to soften.
3. Add rice and stir to coat. Then pour in 1 cup of the chicken broth. Stir and cook until most of the liquid has evaporated, about 3-4 minutes.
4. Cancel sauté mode. Add remaining broth, stir and close the lid. Turn the venting valve on lock position and cook high pressure for 5 minutes. When done quick release all pressure.
5. Stir in Hood Light Eggnog and parmesan cheese. Fold carefully into the risotto to maintain the squash into cubes. But if you prefer the butternut squash to be more incorporated into the risotto, then you can stir a few times until the squash has broken down. Both options are valid.
6. Scoop the risotto into serving bowls, top with fresh sage (or parsley or cilantro) and parmesan and serve. Sprinkle a little nutmeg on top too.
