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Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter
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Discover rich and creamy Pressure Cooker Butternut Squash Risotto with crispy frizzled sage and nutty brown butter. This quick and comforting dish combines the natural sweetness of butternut squash with the depth of brown butter and aromatic sage, made effortlessly in a pressure cooker for a perfect weeknight dinner or special occasion treat.

Ingredients

Scale

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups butternut squash, peeled, seeded, and diced
  • 1 tablespoon fresh sage leaves
  • 3 tablespoons unsalted butter, divided
  • 4 cups vegetable or chicken broth, warmed
  • 1 small shallot, diced (or small onion)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Butternut Squash: Peel, seed, and dice the butternut squash into small cubes to ensure even cooking and to blend seamlessly into the creamy risotto texture.
  2. Frizzle the Sage: Heat olive oil in the pressure cooker on the sauté setting, then add fresh sage leaves. Cook until crisp and fragrant. Remove the sage leaves and set aside on paper towels to drain excess oil.
  3. Sauté Shallots and Rice: Add 1 tablespoon butter and the diced shallots to the cooker. Sauté until translucent. Stir in the Arborio rice, coating it thoroughly to help release starch during pressure cooking.
  4. Add Broth and Butternut Squash: Pour in the warmed vegetable or chicken broth along with the diced butternut squash. Stir gently to combine before sealing the pressure cooker lid.
  5. Pressure Cook: Seal the lid and set the pressure cooker to high pressure for 7 minutes. This cooking time softens the squash and perfectly cooks the rice while maintaining the creamy risotto texture.
  6. Finish with Brown Butter and Cheese: Once cooking is complete, release the pressure carefully and open the lid. Stir in the remaining 2 tablespoons of butter, browning it slightly for a nutty flavor. Add the freshly grated Parmesan cheese and stir until incorporated. Top with the frizzled sage for garnish and extra aroma.

Notes

  • Always use Arborio or another short-grain rice for the classic creamy risotto texture.
  • Don’t skip frizzled sage—it adds delightful texture and aroma.
  • Use warm broth to maintain even cooking temperature.
  • Add brown butter at the very end to preserve its nutty flavor and avoid burning.
  • Stick to the 7-minute pressure cooking time to avoid mushy risotto.

Nutrition

Keywords: Pressure Cooker, Butternut Squash, Risotto, Frizzled Sage, Brown Butter, Quick Dinner, Gluten-Free, Comfort Food

Find it online: https://ninagourmet.com/pressure-cooker-butternut-squash-risotto-with-frizzled-sage-and-brown-butter/