Pressure Cooker Butternut Squash Risotto. Done in half the time as traditional risotto.

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.

Preheat the oven to 400 degrees Fahrenheit and place cubed butternut squash on a foiled lined baking sheet.

Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer. Roast the squash for 40-45 minutes until fork tender.

Once done, save some of the roasted squash for garnish and puree the rest in a blender until smooth and set aside.

Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter. Once melted, saute chopped shallot for 3-4 minutes until just softened and add garlic and saute for another minute.

Stir in the arborio rice, making sure all of the grains are coated with the olive oil and butter.

Stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.

Steep the saffron in the vegetable stock. Ladle in 1-2 cups of stock, while continually stirring until the risotto is mostly cooked through, about 20-25 minutes.

Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.

Stir in the grated Parmesan cheese and taste for seasoning. Ladle risotto into shallow bowls and top with cubed butternut squash fried sage leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens