Description
A creamy and comforting Pressure Cooker Butternut Squash Risotto featuring roasted sweet butternut squash, rich browned butter, and crispy frizzled sage. This easy and flavorful dish combines speed, elegance, and cozy fall flavors into a perfect weeknight dinner or special occasion side.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 2 cups peeled and cubed butternut squash
- 2 tablespoons fresh sage leaves
- 4 tablespoons unsalted butter, divided
- 1 small shallot or 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups warm vegetable or chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Squash and Sage: Peel and dice the butternut squash into small, even cubes for quick, even cooking. Pat the sage leaves dry and set aside for frying later.
- Sauté Aromatics: Heat olive oil in the pressure cooker, then gently sauté the finely chopped shallots or onions with minced garlic until fragrant and translucent, creating a flavorful base.
- Toast the Rice: Add the Arborio rice to the aromatics and toast briefly while stirring often to release starches and ensure a creamy risotto.
- Add Squash and Broth: Stir in the cubed butternut squash, pour in the warm vegetable or chicken broth, season with salt and pepper, and mix well to combine all ingredients.
- Pressure Cook: Secure the pressure cooker lid and cook at high pressure for 6 minutes, allowing the rice to plump and the squash to soften perfectly.
- Release Pressure and Finish: Carefully release the pressure naturally or quickly, remove the lid, then gently stir in cold butter cubes and freshly grated Parmesan to enrich the texture and flavor.
- Fry Sage and Brown Butter: In a small skillet, melt the remaining butter over medium heat until golden brown and nutty. Fry the sage leaves in the brown butter until frizzled and fragrant to add aroma and texture.
- Serve and Garnish: Plate the risotto, top generously with the frizzled sage leaves and a drizzle of brown butter. Optionally, sprinkle extra Parmesan cheese before serving.
Notes
- Use Arborio rice for creamy risotto texture that holds shape well without becoming mushy.
- Fry sage leaves last to keep them crispy; avoid adding them to the risotto early on.
- Always add warm broth to the rice to maintain steady cooking temperature.
- Incorporate cold butter at the end for a silky, glossy finish and enhanced creaminess.
- Stick to 6 minutes of high-pressure cooking time to avoid overcooked rice or squash.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (including pressure cooking and finishing steps)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg