Pressure Cooker Butternut Squash Risotto

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🥘 Ingredients

Golden Delicious apple (peeled and cored)
1/2
Parmigiano-Reggiano cheese
butternut squash (peeled and seeded)
56 oz
dry white wine
1/2 c
extra-virgin olive oil
6 tbsp
garlic (crushed)
3 medium cloves
kosher salt
2 pinch
maple syrup
2 tbsp
miso
1 tsp
onion (minced)
1 medium
red pepper flakes
1 pinch
risotto rice
2 c
sage
2 sprigs, 8 leaves
unsalted butter
4 tbsp
vegetable broth
60 tbsp

🍳 Cookware

oven
baking sheet
baking sheet
food processor
blender
stick blender
pressure cooker
pressure cooker
pressure cooker

1

Preheat oven to 400°F. Cut butternut squash (peeled and seeded) into 1-inch chunks to yield 4 cups. Cut the remaining squash into 1/4-inch dice.

butternut squash (peeled and seeded): 56 oz
2

In a large mixing bowl, toss the large squash chunks with extra-virgin olive oil , garlic (crushed) , Golden Delicious apple (peeled and cored) , red pepper flakes , sage , and kosher salt . Spread in an even layer on a rimmed baking sheet .

extra-virgin olive oil: 2 tbsp, garlic (crushed): 3 medium cloves, Golden Delicious apple (peeled and cored): 1/2, red pepper flakes: 1 pinch, sage: 2 sprigs, kosher salt: 1 pinch
3

In a separate bowl, toss the small diced squash with extra-virgin olive oil , maple syrup , and kosher salt . Spread in an even layer on a second rimmed baking sheet .

extra-virgin olive oil: 2 tbsp, maple syrup: 2 tbsp, kosher salt: 1 pinch
4

Bake both trays of squash, stirring once or twice during baking. Bake until large chunks are very tender, ⏱️ 45 minutes , and small diced squash is browned in spots, ⏱️ 30 minutes . Discard the sage sprigs from the large squash chunks.
5

Transfer the large squash chunks, apple, and garlic cloves to a food processor , blender , or stick blender . Add miso and vegetable broth . Blend until a smooth puree forms. Season with salt.

miso: 1 tsp, vegetable broth: 4 tbsp
6

Heat extra-virgin olive oil in a pressure cooker over medium-high heat until shimmering. Add onion (minced) and cook, stirring, until translucent but not browned, ⏱️ 4 minutes .

extra-virgin olive oil: 2 tbsp, onion (minced): 1 medium
7

Add risotto rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, ⏱️ 3-4 minutes . The rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.

risotto rice: 2 c
8

Add dry white wine and cook, stirring, until raw alcohol smell has cooked off and wine is almost fully evaporated, ⏱️ 2 minutes .

dry white wine: 1/2 c
9

Stir in vegetable broth . Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for ⏱️ 5 minutes , then depressurize cooker. Depressurize by running it under cold water if it is not electric, or using the steam-release valve if it is electric.

vegetable broth: 3.5 c
10

Meanwhile, in a small saucepan, melt unsalted butter over medium-high heat until foaming subsides, ⏱️ 2-3 minutes . Add sage and fry, gently swirling, until milk solids in butter turn hazelnut brown color, ⏱️ 1-2 minutes . Remove from heat.

unsalted butter: 4 tbsp, sage: 8 leaves
11

Using a slotted spoon, transfer sage leaves to a paper towel-lined plate. Open pressure cooker and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. Stir in squash puree.
12

Stir in brown butter. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. It should look like a smooth creamy sauce.
13

Stir in Parmigiano-Reggiano cheese and the maple-roasted diced squash. Season with salt. Spoon risotto onto plates, top with fried sage leaves and more grated cheese.

Parmigiano-Reggiano cheese