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.
- 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
- slivered almonds toasted, optional
- fresh oregano optional
Set Instant Pot® to saute. Add the olive oil, onions, and garlic and sauté until onions become translucent.
Add the arborio rice and continue sautéing for another minute.
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.
Add the Pacific Foods® Creamy Butternut Squash Soup and the Pacific Foods® Low Sodium Vegetable Broth.
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.
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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