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    Squash & Sage Pressure Cooker Risotto

    clock-icon60 minutes
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    Pixicook editorial team

    A creamy and flavorful risotto made with butternut squash and sage, cooked to perfection in a pressure cooker.

    Ingredients for Squash & Sage Pressure Cooker Risotto

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Butternut Squash, peeled and seeded

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Garlic, crushed

    each

    Substitute chevron-down

    Golden Delicious Apple, peeled and cored

    each

    Substitute chevron-down

    Red Pepper Flakes

    pinches

    Substitute chevron-down

    Sage, divided

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Maple Syrup

    tablespoons

    Substitute chevron-down

    White Miso

    teaspoons

    Substitute chevron-down

    Vegetable Broth, divided

    cups

    Substitute chevron-down

    Yellow Onion, minced

    each

    Substitute chevron-down

    Arborio Rice

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Parmigiano Reggiano Cheese, grated

    to taste

    Substitute chevron-down

    How to Make Squash & Sage Pressure Cooker Risotto

    1. Preheat Oven

    Preheat your oven to 400°F (200°C).

    2. Prepare Squash

    Cut the butternut squash in half, then chop one half into 1-inch chunks and the other half into 1/4-inch dice.

    3. Toss Large Squash Chunks

    Toss the large chunks of squash in a large mixing bowl with 2 tablespoons of olive oil, the crushed garlic, apple, red pepper flakes, sage sprigs, and a generous pinch of salt. Spread this mixture in an even layer on a rimmed baking sheet.

    4. Toss Small Squash Dice

    In a separate bowl, toss the small diced squash with another 2 tablespoons of olive oil, maple syrup, and salt, then spread it on a second rimmed baking sheet.

    5. Roast Squash

    Place both sheets in the oven. Roast the large chunks for about 45 minutes and the small dice for 30 minutes, stirring once or twice during baking.

    6. Blend Large Squash Chunks

    Once roasted, transfer the large chunks, apple, and garlic cloves to a food processor or blender. Add the miso and 1/4 cup of broth, and blend until smooth, seasoning with salt to taste.

    7. Cook Onion

    While the squash roasts, heat the remaining 2 tablespoons of olive oil in your pressure cooker over medium-high heat. Add the minced onion and cook until it turns translucent, about 4 minutes.

    8. Toast Rice

    Add the rice and cook, stirring frequently, for 3 to 4 minutes. The rice should look like tiny ice cubes with translucent edges and a cloudy center, indicating it is perfectly toasted and ready to absorb flavors.

    9. Add Wine

    Pour in the wine and stir until the raw alcohol smell dissipates, about 2 minutes.

    10. Add Broth

    Add the remaining 3.5 cups of broth, stirring to combine. Seal the pressure cooker and cook at low pressure (10 psi) for 5 minutes. Depressurize the cooker using cold water or the steam-release valve.

    11. Fry Sage Leaves

    In a small saucepan, melt the butter over medium heat. Once it starts to foam and the foaming subsides, fry the sage leaves until they turn a hazelnut-brown color, about 1 to 2 minutes. Transfer them with a slotted spoon to a paper towel-lined plate.

    12. Combine Ingredients

    Once the pressure cooker is depressurized, open it and stir in the squash purée, brown butter, grated Parmesan, and the maple-roasted diced squash until the risotto reaches a creamy consistency.

    13. Serve

    Spoon the risotto into bowls, top with the fried sage leaves, and grate a bit more cheese over each serving before enjoying.

    Variations

    Seafood Risotto

    Include cooked seafood, lemon zest, and parsley for brightness.

    Mushroom & Thyme Risotto

    Sautéed mushrooms with thyme, truffle oil for an extra touch.

    Saffron & Chorizo Risotto

    Broth infused with saffron and cooked, diced chorizo.

    Beetroot & Goat Cheese Risotto

    Diced roasted beetroot and crumbled goat cheese with a splash of balsamic vinegar.

    Roast the Squash

    Roast separately with honey or maple syrup and stir in at the end.


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