Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes.
Cheesy, creamy risotto in minutes. We didn't think it could be done until we met the Instant Pot.
Servings and Ingredients
|3 tbsp.||Hy-Vee unsalted butter|
|1||medium yellow onion, chopped|
|4 clove(s)||garlic, minced|
|1 tsp.||Hy-Vee dried rosemary|
|1 tsp.||Hy-Vee dried thyme|
|½ tsp.||ground sage|
|Kosher salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 c.||Hy-Vee Select Arborio rice, dry|
|1 c.||butternut squash, cut into 1-inch cubes|
|2 c.||Hy-Vee vegetable stock|
|1||(5-oz.) pkg. shaved Parmesan cheese, divided|
|½ c.||Hy-Vee English walnuts, toasted, divided|
|Fresh basil leaves, for garnish|
Things To Grab
- Instant Pot
Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes.
Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid.
Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 50mg
- Sodium: 890mg
- Total Carbohydrates: 45g
- Protein: 22g
Light to medium-bodied, sweet or dry, this wine produces aromas and flavors of apples and stone fruit. Dry versions go well with fish, chicken, and pork. The crisp quality of Riesling plays well with tuna and salmon, while the acidity level goes with the slight smokiness of eel. Sweeter styles are best for cutting through spicy foods.