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Instant Pot Butternut Squash & Goat Cheese Risotto

Ingredients

Serves 4
2 Tbsp Pastene Extra Virgin Olive Oil
1 large white onion, diced
1 tsp salt
½ tsp freshly ground black pepper
4 tsp Pastene Minced Garlic
8 sage leaves, minced
½ tsp nutmeg
1 cup Pastene Arborio Rice
¼ cup white wine
2 cups butternut squash cubes
2 cups gluten-free chicken or vegetable broth
4 oz soft goat cheese
¼ cup Pastene Pignoli, toasted
¼ cup Pastene Extra Virgin Olive Oil
3 Tbsp fresh chives
salt and pepper to taste

Directions

Prep time: 20 minutes | Cook time: 15 minutes

  • Set the Instant Pot to the sauté function. Heat the oil then add the onion, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, for 2-3 minutes or until softened. 
  • Add the garlic, sage, and nutmeg and cook for another 30 seconds. Add the rice and cook for another 2 minutes, stirring often and scraping up any browned bits. Add the wine and cook, stirring and scraping up any browned bits, until the liquid has evaporated, about 2 minutes. Add the squash and broth.
  • Set the Instant Pot for pressure cook on high for 6 minutes. Naturally, release for 5 minutes then manually release. Add the cheese and stir vigorously.
  • Puree the ¼ cup oil and chives together in a mini-prep or blender with a pinch of salt and pepper.
  • Serve drizzled with chive oil, toasted pine nuts, and pepper to taste.

Stovetop Note: To make the risotto on the stovetop, use 4 cups of warm broth. In a heavy-duty pot, heat the oil over medium-high heat. Add the onion, salt, and pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the garlic, sage, and nutmeg and cook for 30 seconds. Add the rice and cook, stirring for 2 minutes. Deglaze the pan with wine and cook, stirring, until the liquid has evaporated. Add the squash. Add enough broth to cover the rice, bring to a simmer and cook, stirring, until most of the broth has been absorbed. Continue adding broth, about 1 cup at a time, letting the rice absorb the broth each time. Continue until the rice is slightly al dente and creamy, about 25 minutes. Add the cheese and stir vigorously.

By: Simply Gluten Free Magazine

Product Used

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