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 4 Ingredients 2 tbsp unsalted butter 1 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. 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 posit...