I posted a picture of our Butternut Squash Risotto on Facebook, and a couple of people asked me for the recipe. I put it together based on a couple of different recipes — from MakeRealFood.com and the booklet that came with my pressure cooker — so I figured I’d type up what I actually did and post it here.
OK, now here’s where your mileage may vary: Your cooking time might be different according to your pressure cooker. My dad gave me an electric pressure cooker for Christmas, and it has a risotto setting. So that’s what I used. It took 10 minutes. TheKitchn.com says it takes 6 minutes in a stovetop pressure cooker, and SkinnyMeRecipes.com says it’s 7 minutes in an Instant Pot.
Butternut Squash Risotto
2 tablespoons olive oil
2 tablespoons butter
1 sweet onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups butternut squash, seeded and cubed
3/4 cup dry sherry
2 cups arborio rice
6 cups vegetable stock
about 3 cups baby spinach
1 cup Italian cheese blend
1 teaspoon ground coriander
1/2 teaspoon oregano
salt and pepper to taste
Melt butter with olive oil. Salute onion, bell pepper, garlic and butternut squash for about 5 minutes or until it starts to get tender. Add dry sherry, coriander, oregano, salt, pepper and arborio rice; stir until sherry is absorbed. Add vegetable stock. Cook for 10 minutes on the risotto setting (or as appropriate for your own machine). Let the pressure release once the time is up. Stir in the cheese until the risotto is nice and creamy, then add the spinach and stir until it wilts a little.
