Instant Pot Risotto with Roasted Acorn Squash
Save yourself some time and trouble by ditching the stove and using an Instant Pot for the risotto
Yield: 2 as an entree
- Instant Pot
- 1 acorn squash medium or large
- olive oil for brushing
- 3 Tbsp unsalted butter divided
- 2 Tbsp shallot or medium yellow onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 2 cups chicken stock unsalted
- 6-8 leaves berggarten sage for garnish
- Kosher Salt to taste
- fresh cracked ground pepper to taste
- grated Parmigiano Reggiano to taste
For the Squash
- Heat oven to 400°. Line baking sheet with parchment paper.
- Halve acorn squash from stem to tip, then remove seeds and stringy bits. Brush with olive oil. Place cut-side down on lined baking sheet. Roast 35 minutes. Remove from oven. When cool enough to handle, slip off skin.
For the Risotto
- Turn Instant Pot to sauté setting. When hot, add 1 tablespoon butter. When melted, add shallot or onion. Cook until soft, about 3 minutes, stirring frequently. Add garlic, cook about 30 seconds, continuing to stir.
- Add 1 tablespoon butter and rice; cook, stirring frequently, for 1 minute to toast the rice. Add stock, scraping browned bits from the bottom of the pot with a wooden spoon.
- Turn off sauté setting. Secure lid and close Instant Pot. Enable manual cooking. Set timer on Instant Pot for 7 minutes.
- Add 1 tablespoon butter to skillet. Melt on medium heat. Add sage leaves. Fry until leaves turn dark green and edges start to curl, about 5 to 6 minutes. Transfer from skillet to a paper towel-lined plate with a slotted spoon. Reserve the browned butter.
- After the 7-minute cook time, wait 10 minutes before doing manual release of pressure. Remove lid. Stir in acorn squash, and salt and pepper.
- Serve with crispy fried sage, a drizzle of browned butter, and sprinkling of Parmigiano-Reggiano.