Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot.
In this easy recipe, you don’t have to stand over the stove constantly stirring.
Add shallots and cook, stirring, until starting to soften, about 2 minutes.
Add garlic and sage; cook until fragrant, about 1 minute.
Add rice, stirring to coat.
Add wine and cook, stirring, until mostly absorbed, about 2 minutes.
Pour in broth and then add squash, salt and pepper.
Turn off saute mode.
Close and lock the lid and cook on high pressure for 6 minutes.
Release the pressure and remove the lid.
Stir in Parmesan and let stand until thickened, about 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
