Risotto with Butternut Squash and Sage

Name: Risotto with Butternut Squash and Sage
Prep time: 1 min
Cook time: 45 min
Yield: 6 servings
Ingredients: ¼ cup chopped fresh parsley; 2 tablespoons fresh sage, chopped; 2 cloves garlic, minced 1 small butternut squash, peeled and cut into ½-inch dice; ¼ cup grated Parmigiano-Reggiano cheese juice of half a lemon; 1 tablespoon olive oil; 1½ cups Arborio or Carnaroli rice; 2 teaspoons salt freshly ground black pepper; ½ cup chopped shallots (about 1 large shallot); 3½ cups chicken or vegetable stock; ½ cup white wine

Ready: 45 min

Servings: 6 servings

Calories: 232.46

Ingredients

1 ¼ cup chopped fresh parsley
2 2 tablespoons fresh sage, chopped
3 2 cloves garlic, minced 1 small butternut squash, peeled and cut into ½-inch dice
4 ¼ cup grated Parmigiano-Reggiano cheese juice of half a lemon
5 1 tablespoon olive oil
6 1½ cups Arborio or Carnaroli rice
7 2 teaspoons salt freshly ground black pepper
8 ½ cup chopped shallots (about 1 large shallot)
9 3½ cups chicken or vegetable stock
10 ½ cup white wine

Directions

1
Pre-heat the pressure cooker using the BROWN setting.
2
Add the oil and cook the shallots and garlic for a few minutes.
3
Add the butternut squash and sage and cook for another few minutes, browning lightly.
4
Add the rice, wine and stock and lock the lid in place.Pressure cook on HIGH for 7 minutes.Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.Stir in the cheese and season to taste with lemon juice, salt and pepper.
5
Sprinkle the chopped parsley on top.

Nutrition per serving

232.46 Calories

43.48g Carbs

4.03g Protein

2.79g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Risotto with Butternut Squash and Sage

Directions

Nutrition per serving

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Allergens