Instant pot Butternut Squash Risotto
The instant pot butternut squash risotto is a healthy, creamy and a one-pot vegan dish. This is way better and easier than the traditional risotto because it is prepared with the Instant pot pressure cooker.
Servings: 5 people
Calories: 250kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium-size red onion chopped
- 2 garlic cloves chopped
- 2 cups butternut squash fresh or frozen cubed
- 1 ½ cup arborio rice
- ¼ cup white wine
- 3 cups organic vegetable broth or water
- Salt to taste
- ½ teaspoon dried sage
- 1 teaspoon Italian seasoning
- ½ - 1 teaspoon black pepper powder
Instructions
- Chop the butternut squash and peel the skin and deseed. Then chop into cubes.2 cups butternut squash fresh or frozen cubed
- Press saute mode then add olive oil to the inner pan. When the oil heats up add chopped garlic and onions. Saute for 3 minutes.1 tablespoon olive oil, 1 medium-size red onion chopped, 2 garlic cloves chopped
- Add cubed squash, arborio rice, black pepper, Italian seasoning, dried sage, salt, vegetable broth, and white wine. Give it a nice stir.2 cups butternut squash fresh or frozen cubed, 1 ½ cup arborio rice, ¼ cup white wine, Salt to taste, ½ teaspoon dried sage, 1 teaspoon Italian seasoning, ½ - 1 teaspoon black pepper powder, 3 cups organic vegetable broth or water
- Close the lid on the pot and turn the valve from venting to the sealing position. Cook on high pressure for 6 minutes. Wait for Natural pressure release before opening the lid.
- Instant Pot Butternut Squash is ready! Serve warm with a side of soup or salad.
Nutrition
Calories: 250kcal | Carbohydrates: 48g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 3mg