Recipe remix time! Move over Pumpkin Spice Latte! I know we all love risotto and I also understand the time commitment involved in making a great pan of it. Three kids and a crazy schedule does not equal risotto. So today I decided to remake my Pumpkin Risotto with Browned Butter Sage Leaves but this time using my trusty Instapot.
I changed up a couple of ingredients since the amount of liquid used is significantly less, and the cook time is slashed as well. Butternut Squash has less water than pumpkin and is more readily available right now making it an awesome choice for this delicious fall inspired risotto.
By taking the extra step to roast the Butternut Squash you are coaxing all the sweet natural sugars out of the squash really making it shine! You could just brown it in the instapot, but you won’t achieve the same result. It will still be awesome, but it could be even more awesome if you can roast it.
To start peel and dice the squash. Toss it with extra virgin olive oil and salt and pepper. Roast in a 450 degree oven for about 30-45 minutes or until it is soft and golden. While this is roasting get to work on your risotto and browned butter sage leaves.
If you have never had browned butter Sage leaves you are in for a treat! Grab your butter stick and melt in a pan over medium heat. Keep an eye on it after it melts and let it continue cooking until the fat separates and you see a nice brown color. Don’t go to far or you will have burnt butter. Just a nice deep golden brown. Now drop in your Sage leaves and allow to cook for 2-3 minutes. They are done when you begin to see spots on them. Allow to cool on paper towels and set aside. These will finish off your dish with a little sophistication at the very end.
Saute your diced vegetables, garlic and herbs on sauté setting in about a tablespoon of oil. Remove veggies and add the the measuring cup.
Next sauté the sausage in a little more oil until cooked through. Add rice and continue to cook for about 2-3 minutes. The rice will turn clear then almost white again. Add wine and allow to simmer down until most of the liquid is gone, this should take only a couple of minutes.
Now add the chicken stock to the measuring cup with the vegetables (except the squash) and make sure you have exactly 4 cups in there. No more no less. This is super important. Add to the pot and seal lid. Make sure the lid is set to pressure.
Press manual and adjust to 7 minutes. When your machine is finished (about 20 minutes between coming to pressure and the actual cook time) shut it off right away and do a Quick Release. Once all the steam is released carefully open the lid and remove the pot. Stir in approximately 4 cups of the roasted squash, and your shredded cheese (cheese is optional but delicious).
To serve top each dish with a few fried Sage leaves and enjoy with a crisp salad and a great glass of wine.
Pressure Cooker Butternut Squash Risotto
- 1 yellow onion diced
- 18 oz chicken sausage
- (sage & pepper flavor profile, I use Gerber brand chicken brats)
- 3 cloves garlic crushed
- 1 red bell pepper diced
- 2 cups chopped swiss chard, kale or spinach
- 1 butternut squash (4 cups cubed)
- 2 roma tomatoes
- 1 T mix of fresh herbs (oregano, thyme)
- 1/2 c manchego or other mild cheese shredded
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1/4-1/2 cup extra virgin olive oil
- 2 cups arborio rice
- nutmeg for finishing
- 30 sage leaves
- 1 stick of butter (8 Tablespoons)
- STEP ONE ROASTING SQUASH
- Preheat oven to 450 degrees F
- Peel and dice squash
- Toss with olive oil, salt and pepper
- 45 mins to one hour until soft and lightly browned
- Set aside (you will add this at the end)
- STEP TWO MAKING CRISPY SAGE LEAVES (you can do this while risotto is cooking)
- Melt butter in sauté pan over medium high heat
- Continue melting until butter foams and begins to brown taking care not to burn the butter
- Add sage leaves to browned butter and fry them for a few minutes until edges curl and leaves turn dark.
- Drain on paper towels
- Set aside
- STEP 3 MAKING THE RISOTTO
- Heat multi-cooker to sauté, drizzle in 1 Tablespoon of olive oil
- Drizzle in another tablespoon of oil and sauté onions, chard, bell pepper, tomato, garlic, herbs and a pinch of salt and pepper for a few minutes until veggies begin to soften.
- Pour cooked veggies into measuring cup.
- Add sausage and sauté until cooked through
- Add arborio rice and toss to coat in oil. If your pan is too dry add another tablespoon of oil.
- Add ¼ cup dry white wine and allow to simmer stirring continuously for 2 minutes or until wine is mostly evaporated.
- Measure the chicken stock in the measuring stock containing the cooked vegetables. (veggies contain a lot of water and will throw off your liquid rice ratio if you just toss them in.)
- Add chicken stock to the pot, and seal immediately with the indicator set to pressure.
- Press manual button then adjust time to 7 minutes.
- When the timer goes off immediately do a quick release and shut off the cooker.
- Stir in squash and shredded cheese and cook until fully incorporated.
- Top with fresh grated nutmeg and fried sage leaves