Butternut Squash Risotto

Butternut Squash Risotto from Order in the Kitchen

On Fee SIMPLE Fridays you will get easy recipes.  In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others.  I want you to own your kitchen every Friday with these easy-to-make recipes!

I know, I know, I keep doing this to you.  I keep posting Risotto under the “Fee SIMPLE Friday” category and you probably think I’m messing with you.  But I’m not.  This truly is the simplest little recipe ever, thanks to the Cuisinart Pressure Cooker.  You can make risotto that is a superb texture, with a bite and a creaminess all at once.  It does exactly what risotto is supposed to: it gets dolloped on the plate and then spreads out in a warm welcoming way, saying “you just made a quick risotto without all the painstaking work.”  I mean just look at it!  It looks exactly the way it would look if you had made it the traditional way.  And the best part?  It tastes like it too!  It took me about 10 minutes total and dinner was served!  I’m in love.

Butternut Squash Risotto from Order in the Kitchen

Butternut Squash Risotto
 
Author:
The Elements
  • 1 TBSP butter
  • 1 TBSP olive oil
  • 1 TBSP shallots
  • 8 oz. butternut squash
  • 1½ cups arborio rice
  • 1 pinch of sweet smoked paprika
  • 1 pinch of nutmeg
  • 4 cups chicken or vegetable stock (I had chicken stock in my pantry so I used that)
  • sea salt and freshly grated black pepper, to taste
  • ½ cup finely grated parmesan cheese (plus extra for garnish)
  • 3 sage leaves, chiffonade (plus extra for garnish)
Procedure
  1. Turn the pressure cooker on to sauté and add the butter, olive oil, and shallots to the pot. Sauté until shallots soften, about 1-2 minutes.
  2. Add in the butternut squash and sauté for 2-3 minutes.
  3. Add the arborio rice and sauté for about a minute or so, just to lightly toast the rice.
  4. Add in the paprika and nutmeg. Stir to evenly coat.
  5. Add the chicken or vegetable stock and place the lid on top of the pressure cooker and turn to lock.
  6. Turn the pressure cooker to High Pressure and cook for 6 minutes.
  7. When the pressure cooker alerts you that the time is done, it will automatically switch to "Keep Warm" function.
  8. Release the pressure through the valve and when all pressure has been released, remove lid.
  9. Add in the parmesan cheese and stir thoroughly. The liquid should all be absorbed. If you notice it looks a little on the dry side, add in about ¼ cup more stock (I did not need to do this, but I do this when reheating it).
  10. Salt and pepper to taste.
  11. Stir in the sage, or you can use it to garnish each bowl (this is what I did)
  12. Garnish with extra parmesan cheese and a touch of flaked sea salt. Add a sage leave on top of each portion for decorative purposes if you wish.
  13. Serve immediately.
The Verdict
Obsessed with this. I seriously love it and couldn't be happier with the way it turned out and how easy it was. I'm definitely going to make this for Thanksgiving this year, as stove/oven space is ALWAYS an issue and using a different appliance like the pressure cooker, frees up some stove/oven space and allows me to serve a really unique Thanksgiving item. I hope you make it too and your family enjoys it!
 

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