The Girl on Bloor · by Taylor Stinson★ 4.7 (12)
Instant Pot Butternut Squash Risotto
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 36%
CARBS 71G62% OF CAL
7G FIBER0G ADDED8G INTRINSIC55G OTHER9G TOTAL SUGAR
FAT 13G26% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made in the Instant Pot with butternut squash, sage, and parmesan cheese. It's a fall-inspired vegetarian main that's quick and elegant.
mainfrenchgrain bowl🥘 pressure cooker🍳 skilletgluten free
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp butter (divided)
- 4 cloves garlic minced
- 4 shallots, chopped
- 1 tbsp finely chopped fresh sage
- 1 butternut squash, diced into 1-inch pieces
- 1 3/4 cups chicken broth
- 1 cup white rice
- 1 cup Parmesan cheese
- 1 tbsp butter
- 8 sage leaves
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 36%
CARBS 71G62% OF CAL
7G FIBER0G ADDED8G INTRINSIC55G OTHER9G TOTAL SUGAR
FAT 13G26% OF CAL
4G SAT9G 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
- 20m
- Cook
- 15m
- Sodium
- 697mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 976mg
- Calcium
- 357mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.