Instant Pot® Butternut Squash Risotto
This creamy risotto brings out the simple goodness of each ingredient. Sprinkle on toasted almonds and fresh oregano to make it extra fancy. What, no Instant Pot®? Use our slow cooker option and add a little more time.
Ingredients
Serves
4 servings- 0.25 0.25 cup cup onion diced
- 3 3 cloves cloves garlic minced
- 2 2 tbsp tbsp olive oil
- 1 1 cup cup arborio rice
- 0.25 0.25 cup cup white wine
- 2 2 cup cup Pacific Foods® Organic Creamy Butternut Squash Soup
- 1.5 1.5 cup cup Pacific Foods® Organic Low Sodium Vegetable Broth
- 0.25 0.25 cup cup vegan Parmesan cheese
- salt and pepper to taste
- Saba*
- slivered almonds toasted, optional
- fresh oregano optional
Organic Creamy Butternut Squash Soup
Organic Low Sodium Vegetable BrothInstructions
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Set Instant Pot® to saute. Add the olive oil, onions, and garlic and sauté until onions become translucent.
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Add the arborio rice and continue sautéing for another minute.
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Add the white wine and deglaze the pot by scraping the bottom with a rubber spatula to remove any bits of onion and garlic that may have stuck to it.
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Add the Pacific Foods® Creamy Butternut Squash Soup and the Pacific Foods® Low Sodium Vegetable Broth.
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Close the Instant Pot® and cook risotto on Manual (HIGH) pressure for 2 minutes. Turn valve to quick pressure release. Uncover and stir in the vegan parmesan cheese. Season to taste with salt and pepper.
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Serve immediately. Drizzle with Saba and top with toasted slivered almonds and fresh oregano if desired.
*You can sub in a balsamic vinegar glaze
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