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Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter
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This Pressure Cooker Butternut Squash Risotto with Frizzled Sage and Brown Butter is a creamy, comforting dish that delivers rich autumn flavors in a fraction of the usual risotto cooking time. Featuring sweet butternut squash, nutty brown butter, and crispy sage, this easy-to-make pressure cooker recipe offers a satisfying meal perfect for cozy dinners or impressing guests.

Ingredients

Scale

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups butternut squash, peeled and diced into small cubes
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 shallot or small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter (for cooking and brown butter)
  • 2 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh sage leaves (about 10-12 leaves)

Instructions

  1. Prepare the Ingredients: Peel and dice the butternut squash into small cubes for quick cooking, finely chop the shallots or onions, and rinse the arborio rice under cool water to remove excess starch.
  2. Sauté the Aromatics and Rice: Set your pressure cooker to sauté mode and heat the olive oil. Add the shallots and garlic, cooking until translucent and fragrant. Then stir in the arborio rice and cook for a couple of minutes until it turns slightly translucent around the edges—this step locks in the rice’s flavor and texture.
  3. Add Liquids and Butternut Squash: Pour in the dry white wine, stirring until it evaporates. Then add the chicken or vegetable broth and the diced butternut squash, seasoning with salt and pepper. Give everything a gentle stir to combine.
  4. Pressure Cook: Seal the lid and set your pressure cooker to cook on high for 6 minutes. This cooks the rice perfectly and softens the squash quickly.
  5. Release and Stir: Once cooking is finished, carefully perform a quick release of the pressure. Stir the risotto thoroughly to combine the ingredients and release starch, then add the grated Parmesan cheese for a creamy finish.
  6. Make Brown Butter and Frizzle Sage: In a small skillet, melt the butter over medium heat until it turns golden brown and develops a nutty aroma. Quickly add fresh sage leaves and fry until crisp but not burnt. Remove from heat and drain on paper towels.
  7. Serve: Plate the risotto and generously spoon the brown butter along with the crispy sage on top. Serve warm and enjoy the comforting layers of flavor.

Notes

  • Use fresh squash and herbs for the best flavor and texture.
  • Properly brown the butter to develop a toasty, nutty aroma that elevates the dish.
  • Fry sage leaves carefully to avoid burning; they crisp quickly.
  • Stir the risotto well after cooking to release starch and achieve creaminess.
  • Adjust the amount of broth if needed depending on your pressure cooker and rice brand.

Nutrition

Keywords: butternut squash, risotto, pressure cooker, brown butter, frizzled sage, creamy risotto, autumn dish, quick risotto

Find it online: https://lillysplate.com/pressure-cooker-butternut-squash-risotto-with-frizzled-sage-and-brown-butter/