How to Make Recipe for Butternut Squash Risotto Video with George Duran & IMUSA

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Cut the sides off the butternut squash to stabilize it.

Peel the butternut squash and cut it in half.

Remove the inside pulp with a spoon.

Cut the butternut squash into bite-sized cubes.

Heat the IMUSA pressure cooker like a regular pot.

Sauté chopped onions in the pressure cooker for about 1 minute until soft.

Add the butternut squash and continue to cook for another minute while mixing.

Sprinkle in short grain rice and mix again.

Pour in white wine and cook until it evaporates.

Add vegetable stock to the mixture.

Chop up some sage and add it to the pot.

Bring the mixture to a boil before putting the lid on the pressure cooker.

Lower the heat to medium and cook for about 7 minutes under pressure.

After 7 minutes, turn off the heat and use the Rapid Release method with a wooden spoon to release the pressure.

Wait for the orange release valve to go down before opening the pressure cooker.

Add parmesan cheese to the risotto and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens