Description
A creamy and flavorful Pressure Cooker Butternut Squash Risotto made with tender Arborio rice, sweet cubed butternut squash, and enriched with Parmesan cheese and brown butter. Finished with crispy frizzled sage leaves for an aromatic and elegant touch, this risotto is a comforting and sophisticated dish perfect for weeknight dinners or special occasions.
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 Ingredients: Peel and dice the butternut squash into small, even cubes to ensure quick and even cooking. Pat the fresh sage leaves dry and set aside to fry later.
- Sauté Aromatics: Heat the olive oil in the pressure cooker over medium heat. Add the finely chopped shallots or onions and minced garlic, sautéing gently until translucent and fragrant to create a flavorful base.
- Toast Rice: Add the Arborio rice to the sautéed aromatics and toast it briefly while stirring often, which helps release the starch and contributes to the risotto’s creamy texture.
- Add Squash and Broth: Stir in the cubed butternut squash, then pour in the warm vegetable or chicken broth. Season with salt and pepper and mix well to combine all ingredients evenly.
- Pressure Cook: Secure the pressure cooker lid and set it to cook at high pressure for 6 minutes, allowing the rice to absorb the liquid and the squash to become tender.
- Finish Risotto: After cooking, carefully release the pressure either naturally or quickly. Remove the lid and gently stir in the remaining cold butter cubes and freshly grated Parmesan cheese, enriching the risotto’s flavor and texture.
- Prepare Brown Butter and Sage: In a small skillet over medium heat, melt the remaining butter until it turns golden brown and develops a nutty aroma. Fry the sage leaves in the browned butter until they are crisp, frizzled, and fragrant.
- Serve: Spoon the risotto onto plates, top generously with frizzled sage leaves, drizzle with the brown butter from the skillet, and optionally sprinkle extra Parmesan cheese before serving for an elegant presentation.
Notes
- Use warm broth to ensure even cooking and creamy texture of the risotto.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful when browning the butter; it can burn quickly, so watch it closely.
- Frizzled sage leaves add a wonderful aroma and crunchy texture, but if unavailable, you can garnish with fresh sage or parsley.
- Leftover risotto can be refrigerated and reheated gently with a splash of broth or water to restore creaminess.
