Butternut Risotto
Ingredients:
- vegetable oil: 1 tbsp
- 2 tbsp salted butter
- 1 butternut squash
- 3 cloves garlic
- 1/2 cup sauvingon blanc wine
- 2 cups rissoto rice
- 4 1/2 cups broth
- 8oz baby spinach
- 1/4 tsp nutmeg
- 1/2 cup parmesan
- 1/2 tsp italian seasoning
- 1lb spicy breakfast sausage
Instructions
- Place the oil and butter in the Instant Pot.
- Hit Saute and Adjust so it's on the More or High setting and heat until the butter begins to bubble.
- Add the onion and cook for about 2 minutes, until softened.
- Add the butternut squahs and stir for another 1-2 minutes (the squash will be hard, but don't worry – it will completely soften up after the pressure cooking).
- Add the garlic and saute, stirring, for another 3 minutes, until the onion is slightly translucent and everything smells delicious.
- Add the white wine, bring to a simmer, and simmer for another 2 minutes before adding the rice.
- Add the broth, seasoned salt, white pepper, italian seasoning, and nutmeg and stir will, scraping up any browned bits from the bottom of the pot.
- Place the spinach on top, but do not mix it in – just let it rest on top.
- It may look like a lot of spinach, but you'll be shocked at how it cooks down to nothing.
- Secure the lid, turn the valve to the sealing position, and hit manual or pressure cook on high pressure for 6 minutes.
- Quick release when done, add the grated parmesan, and stir everything together before serving.