Instant Pot Roasted Butternut Squash Risotto
Ingredients:
3/4 pound Butternut Squash peeled and chopped
2 cloves Fresh Garlic minced
1 small Shallot minced
2 Tablespoons Ghee (or 1 TBL Olive Oil + 1 TBL Butter)
1 1/2 cups Arborio Rice
2 cups Chicken Stock/Broth (vegetarians, use vegetable broth)
1/2 cup Dry White Wine
1 teaspoon Sea Salt
1/8 – 1/4 teaspoon Sage
1 cup Asiago or Parmigiano-Reggiano cheese grated, 3 oz
Directions:
Peel Butternut Squash and cut into cubes.
Turn Pressure Cooker to Sauté or Browning and allow to heat.
Add Ghee to the Pressure Cooker cooking pot.
Add the squash and mix, so it is coated in the Ghee and then sprinkle with sage. Allow to brown for 4 minutes. Mix the squash around and brown for another 3-4 minutes.
Add the shallot, garlic and rice to the cooking pot and toast for 2 minutes, stirring constantly. Pour in the wine and stir for one minute. Pour in the broth and salt and combine.
Lock on the lid and close the Pressure Valve. Cook at High Pressure for 5 minutes.
When Beep is heard, do a Quick Release and allow all pressure to release.
Add the Cheese to the cooking pot and stir in until desired consistency is achieved. Add more broth, if necessary.
