Butternut Squash and Sage Risotto
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 713
A creamy risotto that is a perfect meal when entertaining, or for a cold evening in. Prep all your ingredients before you start cooking to have a relaxed start
recipe updated Mar 1, 2022
Ingredients
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- Butternut squash
- 400 g
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- Lemon
- 1
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- Garlic clove
- 4
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- Lemon
- ½
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- Onion
- 1
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- Fresh sage
- 12 sprigs
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- Low sodium chicken stock
- 960 ml
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- Parmesan cheese
- 150 g
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- Olive oil
- 1 tablespoon
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- White wine
- 120 ml
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- Risotto rice
- 365 g
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- Salt
- as needed
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- Salt
- ½ teaspoon
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- Salted butter
- 1 tablespoon
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- Black pepper
- as needed
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- Parmesan cheese
- as needed
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- Salt & pepper
- as needed
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- Olive oil
- as needed
Tools
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Instant Pot Pro Plus
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Inner pot - pro plus
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Medium bowl
Step preview
- Add the olive oil to the inner pot
- Pre-heat on Sauté, High
- Once the Instant Pot Pro Plus has pre-heated add the onions, sage leaves, season with salt and sauté for 3 mins while stirring
- Add the cubed squash, lemon zest and garlic and stir for a further 2 mins
- Add the risotto rice and mix well for 2 more mins
- Add the white wine and lemon juice to deglaze the inner pot, and mix until the liquid has been absorbed 1-2 mins
- Once the wine has been absorbed add the hot stock, salt and mix well
- Secure the lid onto the Instant Pot Pro Plus
- Pressure Cook on Max for 4 mins. Then do Quick Release
- When all the pressure has been released remove the lid from the Instant Pot Pro Plus
- Add the parmesan, butter, some pepper and mix here to see the creamy risotto come together
- Taste and season more to your liking if needed
- Serve risotto in a bowl with some grated parmesan, fresh pepper and salt if needed and finish with a drizzle of olive oil