Butternut Squash Risotto Instant Pot Winter Recipe

Ingredients:

- 1 butternut squash, peeled, seeded, and diced

- 1.5 cups Arborio rice

- 4 cups vegetable broth

- 1 onion, chopped

- 2 cloves garlic, minced

- 1/2 cup white wine (optional)

- 1/2 cup grated Parmesan cheese

- 2 tbsp butter

- Salt and pepper to taste

- Fresh sage leaves for garnish

Instructions:

1. Set Instant Pot to sauté mode. Sauté chopped onion and minced garlic in butter until softened.

2. Add Arborio rice and sauté for 1-2 minutes.

3. Pour in white wine and cook until mostly evaporated, stirring constantly.

4. Stir in diced butternut squash and vegetable broth. Close the Instant Pot lid and set to high pressure for 6 minutes.

5. Allow natural release for 5 minutes, then quick release. Stir in grated Parmesan cheese.

6. Adjust seasoning with salt and pepper. Garnish with fresh sage leaves before serving.