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  1. Food & Recipes
  2. Butternut Squash Risotto

Butternut Squash Risotto

By The Good Housekeeping Test KitchenPublished: Sep 3, 2015
Arrow Circle Down IconJump to recipe
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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