The Forked Spoon · by Jessica Randhawa★ 4.8 (277)
Easy Instant Pot Risotto with Butternut Squash Recipe
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 14%
CARBS 53G72% OF CAL
2G FIBER4G SUGAR48G OTHER
FAT 5G16% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto made with arborio rice, butternut squash, sage, and parmesan, cooked entirely in a pressure cooker. Elegant and comforting, with the sweetness of squash balancing the savory broth and cheese.
mainitaliangrain bowl🥘 pressure cookergluten free
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Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 shallots (minced)
- 8 cloves garlic (minced)
- 1 tablespoon fresh sage (plus more for serving)
- 1/2 cup dry white wine
- 2 cups arborio rice
- 3 cups butternut squash (peeled, seeded, and chopped into small cubes)
- 4 ½ cups vegetable broth (or low-sodium chicken broth)
- 1 teaspoon salt
- 1/2 cup Parmesan cheese (grated, plus more for serving)
- freshly ground black pepper
- Fresh lemon juice (for serving)
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 14%
CARBS 53G72% OF CAL
2G FIBER4G SUGAR48G OTHER
FAT 5G16% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 799mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 95mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.