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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
- 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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