Risotto with Butternut Squash and Sage

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1/4 cup Parsley, fresh
  • 2 tbsp Sage, fresh
  • 1/2 cup Shallots

• Canned Goods

  • 3 1/2 cups Chicken or vegetable stock

• Pasta & Grains

  • 1 1/2 cups Arborio or carnaroli rice

• Baking & Spices

  • 2 tsp Salt freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Parmigiano-reggiano cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on meredithlaurence.com

Description

Ingredients

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

Directions

• Pre-heat the pressure cooker using the BROWN setting.
• Add the oil and cook the shallots and garlic for a few minutes. Add the butternut squash and sage and cook for another few minutes, browning lightly. 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. Sprinkle the chopped parsley on top.

Nutrition