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
- 1 tbsp olive oil
- 1 medium-size red onion
- 2 garlic cloves
- 2 cups butternut squash fresh or frozen
- 1 ½ cup arborio rice
- ¼ cup white wine
- 3 cups organic vegetable broth or water
- Salt to taste
- ½ tsp dried sage
- 1 tsp Italian seasoning
- ½ - 1 tsp black pepper powder
Chop the butternut squash and peel the skin and deseed. Then chop into cubes.
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.
Add cubed squash, arborio rice, black pepper, Italian seasoning, dried sage, salt, vegetable broth, and white wine. Give it a nice stir.
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.
Calories: 43kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg