Butternut Squash Risotto

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons unsalted butter
  • 1 sprig fresh sage
  • 2 cups chopped peeled butternut squash
  • 1 small onion, coarsely chopped
  • 3 large cloves garlic, smashed
  • Kosher salt
  • 1 1/2 cups arborio rice
  • 1/4 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 2 -to-3-inch parmesan cheese rind (optional)
  • 1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish
  • Freshly ground pepper
  • 2 cups arugula
Directions

Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.

Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda.

Photograph by Kana Okada


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    12_Risotto_031.tif

    Not what you're looking for? Try:

    Butternut Squash Risotto