Butternut Squash Risotto. This risotto is also healthier than most, since it calls for brown rice instead. It is so creamy and full of flavor! While the squash is roasting, prepare the risotto.

Risotto is the epitome of fast and fancy. Drizzle with olive oil, then season with salt and pepper. Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. You can cook Butternut Squash Risotto using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Butternut Squash Risotto

1. You need 3 cups of butternut squash.
2. You need 1 of shallot.
3. You need 1 teaspoon of sage.
4. It's of Salt.
5. You need of Pepper.
6. Prepare 1/2 cup of white wine.
7. Prepare 1 1/2 cup of Arborio rice.
8. You need 4 cups of chicken broth.
9. Prepare 3 tbsp of butter.
10. You need 3/4 cup of Parmesan cheese.
11. It's of Fresh parsley.

I like to serve the risotto as the main dish. If this is what you are planning to do, then I recommend pairing it will a side salad and perhaps a soup. By The Good Housekeeping Test Kitchen. This super-creamy, luxurious vegan risotto is creamy and delicious and smoky with some sage.

Butternut Squash Risotto step by step

1. Preheat over to 425.
2. Cube butternut squash, drizzle with olive oil, salt, pepper, and sage. Place in pan and roast for 25-35, until golden brown. Remove from oven when ready and set aside.
3. Add one tablespoon of butter to Dutch oven (If you don’t have a Dutch oven use a shallow pot). Add shallot and sauté until translucent..
4. Add rice and toast for a few minutes.
5. Add white wine and stir until absorbed by rice.
6. Add one cup of chicken broth and continuously stir until the broth is absorbed.
7. Keep stirring rice and add a ladle of chicken broth. Add another ladle when the first ladle is absorbed.
8. Keep stirring and adding ladles of broth until all chicken broth is absorbed and the rice is tender (taste it to see if it is cooked). You may need more than 4 cups of chicken broth.
9. Once rice is cooked, remove pot from heat and add the grated cheese and remaining butter..
10. Top with fresh parsley and black pepper. Serve immediately for best consistency.
11. P.S. Make rice balls with leftover risotto by forming chilled risotto into a ball, add cube of mozzarella to center, dredge in egg and breadcrumbs and fry or air fry until golden brown.

Risotto takes a bit of skill to master, but zero skill to start trying. It's one of those things that as soon as you do it right the first time, you'll. Risotto is a versatile rice dish that allows for a number of additions. I used to be a big Spring fan, but since I've been a "grown up," I find myself really enjoying the fall. I think a lot of it has to do with cooking; I find autumn foods to be the.