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Butternut Squash Risotto

By The Good Housekeeping Test KitchenPublished: Sep 3, 2015

0915_ghk_butternut_squash_risotto

Mike Garten

Yields:

4

With a pressure cooker, you can make this impressive risotto recipe in just 6 minutes.

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Ingredients

1 Tbsp. oil
2 medium shallots, chopped
3 cloves garlic, chopped
4 leaves sage, chopped
1/4 tsp. salt
2 cups Arborio rice
4 cups lower-sodium broth
1 lb. chopped butternut squash
1/2 cup Grated Parmesan
1/2 tsp. salt, divided
1/4 tsp. pepper

Directions

1. Step 1In a pressure cooker, heat oil on medium and cook shallots, garlic, sage, and 1/4 teaspoon salt 2 minutes Add rice and cook 2 minutes, stirring. Add broth and butternut squash. Lock lid; cook under high pressure 6 minutes. Release pressure; stir in Parmesan, remaining salt, and pepper.

ABOUT 465 CALS, 11 G PROTEIN, 91 G CARBS, 7 G FAT (2 G SAT), 5 G FIBER, 890 MG SODIUM.

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