(Pressure Cooker) Butternut Squash Risotto with Saffron and Brown Butter
The epitome of fall comfort food, done in half the time as traditional risotto. Butternut squash risotto flavored with floral saffron and topped with brown butter, crispy sage and a good grating of Parmesan.
Servings: 4 servings
Calories: 625kcal
Cost: $10
Equipment
Ingredients
Butternut Squash
- 1 medium butternut squash peeled and cut into ½ inch cubes
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- 2-3 sage leaves chopped finely
- 2 thyme sprigs leaves removed and chopped
- 2 garlic cloves chopped finely
- ½ teaspoon kosher salt
- Freshly grated black pepper
Risotto
- 2 tablespoons olive oil
- 1 tablespoons unsalted butter
- 1 small shallot chopped finely
- 2 garlic cloves chopped finely
- 1 cup arborio rice
- Pinch of saffron threads
- ¼ cup white wine such as Pinot Grigio
- 3 cups vegetable stock low sodium preferred
- ½ cup grated Parmesan
Toppings
- 4 tablespoons unsalted butter
- 6-8 fresh sage leaves
- Grated Parmesan
Instructions
- Preheat oven to 400 degrees Fahrenheit and place cubed butternut squash on a foiled lined baking sheet.
- Season and Cook Butternut Squash: Toss squash with olive oil, maple syrup, cinnamon, herbs, chopped garlic and salt and pepper and arrange in a single layer and roast squash for 30-40 minutes until fork tender.
- Puree Butternut Squash: Once done, save some of the roasted squash for garnish and puree the rest in a blender until smooth and set aside.
- Saute Aromatics: Heat pressure cooker on the saute function and drizzle with olive oil and add butter, Saute shallots for 3-4 minutes until just softened and add garlic and saute for another minute.
- Stir in arborio rice, making sure all the kernels are coated with the olive oil and butter. Stir in saffron.
- Pour in white wine and saute for 1-2 minutes so the alcohol cooks off. Then pour in stock and pureed squash and give everything a good stir.
- Cook Risotto: Place lid on and cook on high pressure for 6 minutes.
- Make the Brown Butter: While risotto cooks, make the fried sage by melting butter in a small skillet and cook until butter just begins to bubble.
- Fry Sage: Add sage leaves and fry until crispy, about 2 minutes. Once the butter turns a deep golden brown, pour into a bowl and set aside.
- Once done, release pressure and let risotto settle for a minute, then give it another stir.
- Stir in Parmesan and Garnish: Stir in grated Parmesan and taste for seasoning. Ladle risotto into shallow bowls and top with cubed butternut squash, brown butter and fried sage leaves.
Video
Notes
- Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
- Depending on what flavor risotto you're making, will depend when to add them. For instance: quicker vegetables such as spinach or mushrooms can be stirred in after the risotto is cooked. But heartier squash can be added to the cooking.
- The risotto will lose lose as soon as it's cooked, but don't worry, it will thicken up as it settles for a few minutes.
- Got leftover risotto? Make arancini which are fried risotto balls!
Nutrition
Calories: 625kcal | Carbohydrates: 74g | Protein: 10g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 49mg | Sodium: 1200mg | Potassium: 768mg | Fiber: 6g | Sugar: 12g | Vitamin A: 20876IU | Vitamin C: 42mg | Calcium: 248mg | Iron: 4mg