Wednesday, September 13, 2017

Instant Pot: Butternut Squash Risotto

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Butternut squash is special to me because it happens to be the first food I gave my 6 month old son. Now he's 7 years old and he still loves it! After roasting some butternut squash, I had plenty leftover to use for risotto. Thanks to the wonderful Ina Garten, I tried her recipe for Butternut Squash Risotto which was delicious, especially with the use of saffron...

This risotto has a beautiful color for the fall partly due to the saffron and natural color from the butternut squash. It's creamy, aromatic with the fresh chopped sage, and a good way to use butternut squash. If you wanted, you could also substitute the butternut squash with other kinds of squash such as acorn, calabaza, delicata, kabocha, or hubbard squash. Do keep in mind that you'll want to adjust the flavor by adding some sweeteners since these types of squash are not as sweet as butternut squash. Brown sugar and honey are great ways to add extra sweetness.


Butternut Squash Risotto
recipe adapted from Ina Garten

6 tablespoons (3/4 stick) unsalted butter
2 pounds finely diced butternut squash
2 ounces thick cut bacon, diced

1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice 
1/2 cup dry white wine
4 cups chicken stock, preferably homemade

1 teaspoon saffron threads
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 tablespoon fresh sage, chopped for garnish



In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and butter and saute the squash, bacon and shallots; cooking until the shallots are translucent but not browned. 

Add the rice, stirring together to coat the grains with butter and squash. 

Add the wine and cook for 2 minutes. 

Add stock, saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.

Stir and secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 7 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 7 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Off the heat add Parmesan cheese. Mix well and stir in chopped sage or sprinkle on top of risotto as garnish.



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