Pressure Cooker Butternut Squash Risotto with Saffron and Brown Butter (Short Version)

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.

Peel and dice butternut squash into small cubes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in butternut squash and cook until slightly softened, about 5-7 minutes.

Add arborio rice and toast for 1-2 minutes, stirring frequently.

Pour in white wine and stir until absorbed, about 2-3 minutes.

Begin adding vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.

Continue adding broth and stirring until rice is creamy and al dente, about 18-20 minutes.

Stir in butter and parmesan cheese until melted and creamy.

Season with salt, black pepper, nutmeg, and lemon juice to taste.

Add chopped sage and mix well.

Remove from heat and let rest for 2-3 minutes before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens