Butternut Squash Risotto Recipe

Butternut Squash Risotto RecipeAs we are about to head into the midst of holiday season, it’s time to start peeling the potatoes, glazing the ham and pouring the wine! This year for the holidays, break the mold from the stereotypical fruitcake, candy yams and cranberry sauce and try IMUSA’s recipe for Butternut Squash Risotto. There is no better place for one of fall’s staple ingredients, squash, to be other than mixed in with creamy risotto.

Butternut Squash Risotto Recipe

2 tablespoons olive oil
2 large chopped onions
2 cups diced butternut squash
½ cup white wine
2 ½ cups vegetable stock
1 cup Arborio rice or short grain rice
4 chopped sage leaves
1 cup grated parmesan cheese

Using the IMUSA pressure cooker, soften onions with olive oil under high heat, for about one minute. Add butternut squash and continue cooking for another minute.

Mix in rice and cook for one minute. Pour in the white wine and allow most of the liquid to evaporate while mixing, about 2 minutes.

Add the vegetable stock and sage leaves and mix gently. Allow it to come to a boil and cover the lid. Once the IMUSA pressure cooker builds enough pressure (the orange pressure regulator tab pops up), lower the heat to medium and cook for seven minutes.

Turn off the heat and using a wooden spatula, gently press on the pressure control valve (on the center of the lid) to allow all of the pressure to escape until the orange pressure regulator goes back down.

Open the lid and add parmesan cheese and mix well. Allow to rest for 5 minutes before serving.

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Comments

  1. I like to have at least 2-3 vegetarian meals during the week and because we have several folks who are vegetarian in my family I am always looking for good recipes. I really think this one looks especially tasty and healthy.

  2. I recently received a pressure cooker and have been trying out all sorts of new recipes using it, and risotto is on my list. This recipe sounds great–I love butternut squash and just happen to have one in the kitchen now. My pressure cooker doesn’t have a medium pressure setting, though, so I’ll have to adjust the time. Still, I’m pinning this! Thanks for the recipe.

  3. I need to get a pressure cooker (note to self). I also have not seen the butternut squash on sale yet so will have to look for it. I’m not a cheese person so I’m sure I can find a sub. It does look tasty and healthy.

  4. Jo-Ann Brightman says:

    I have been looking for more recipe for butternut squash. This recipe sounds very good and I shall be trying it soon, but with swiss instead of parmesan.

  5. This recipe sounds so good. I have not had butternut squash is so long and I just love it. Our weather sure has changed here and this recipe would be perfect thanks for sharing this one and have a nice day.