InstantPot Butternut Squash Risotto with Sage Oil

QUANTITY AND INGREDIENTS

RISOTTO

2 Tbsp extra-virgin olive oil

1 cup yellow onion (1/2 large medium size onion), finely chopped

2 cloves of garlic, crushed

2 small dried bay leaf

1 1/2 cups Arborio rice

1/2 cup dry white wine

3 cups butternut squash, peeled, 3/4 inch cubes

28 ounces vegetable stock preferably low sodium

1/2 teaspoon table salt, more to taste (add later)

1/4 teaspoon black pepper, freshly ground

3/4 cup Parmigiano-Reggiano cheese, roughly grated

3 tablespoons good quality, unsalted butter

SAGE OIL

1/2 EVOO

1/2 cup fresh sage leaves

EQUIPMENT

6 quart InstantPot

small heavy-bottomed saucepan

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all the ingredients and necessary equipment.

PREPARING THE RISOTTO

1. Remove the lid from a 6-quart Instant Pot. Press SAUTÉ and heat on medium to high heat. Add EVOO and onion, stirring constantly, 5 minutes. Add garlic crushed garlic and bay leaves. Cook for 1 minute more.

2. Add rice, stirring constantly, 1 minute or until rice is coated with oil.

3. Add wine. Cook, stirring constantly until wine is absorbed.

4. Stir in squash, broth, salt and pepper.

5. Close and lock the lid of the Instant Pot. Press PRESSURE on LOW for 12 minutes. Insure the steam release is in the SEALING POSITION.

6. Make sage oil while risotto is cooking. Heat 1/2 cup of EVOO in small saucepan until hot. Do not bring to a boil. Add sage leaves and cook for 1-2 minutes until they turn darker green. Take care to avoid browning. Take saucepan off the heat and set aside to allow the flavors to meld.

7. At the conclusion of the 12 minutes, QUICK RELEASE. Turn the cooker OFF.

8. Add the cheese and butter, stirring until creamy. Add additional salt and pepper to taste.

9. Plate and drizzle generously with sage oil. It is best eaten immediately.

CULINARY TIPS

1. The InstantPot is easy to use, but once you have had adequate instruction. It’s helpful to have hands-on instruction (e.g. Amy’s Teaching Kitchen or ask a friend).

2. Risotto, made traditionally, is much more labor intensive, requiring nearly continuous stirring and can take up to 40 minutes. Making risotto in an InstantPot does not compromise flavor or texture if done right.

3. To reheat, microwave individual servings for a minute from room temperature (longer if in the refrigerator), then drizzle with sage oil.

4. Sage is a hearty, perennial herb and grows easily in Boise. I highly recommend growing fresh herbs in pots in partial sun. It’s convenient, saves money, and best of all, tastes fresher.

5. Serve with a generous salad for an easy and complete weekday meal.