Try this Instant Pot Butternut Squash risotto recipe, or contribute your own.
Suggest a better description1. Set Pot to Saute and add butter.
2. Add shallot and cook for about 2 minutes; add garlic and cook another 1 minute.
3. Add rice and stir to coat. Cook until slightly toasted.
4. Turn OFF Saute and deglaze pan with wine. Stir until most of wine evaporates.
5. Add broth, squash and rosemary.
6. Set pot to manual High for 6 minutes.
7. While rice is cooking, heat the olive oil in small pan and fry sage for 1-2 minutes in batches. Dry on paper towel.
8. When pot is done, quick release.
9. Open the lid, add salt/pepper and parmesan.
Serve with fried sage leaves.
Make sure to deglaze the bottom of the pot fully by scraping all bits off the bottom. Leftover bits change the flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (669g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1297 | ||
Calories from Fat: 638 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.9g | 94 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 328.6mg | 101 % | |
Sodium 731.6mg | 25 % | |
Potassium 1144.6mg | 30 % | |
Total Carbohydrate 71.3g | 21 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 67.6g | ||
Protein 87.1g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1297
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