Pressure Cooker Butternut Risotto

30g butter
1 onion, diced
3 garlic cloves, minced
2 tbsp sage leaves, chopped (Substitute with oregano)
1 1/2 cups arborio rice
700g cubed butternut (Substitute with pumpkin)
1/4 cup chicken stock
3 1/2 cups chicken stock
1/2 cup parmesan, finely grated (plus extra for serving)
Salt & pepper to taste

Crispy bacon bits
Grated parmesan

Select the saute function on your pressure cooker.
Melt the butter, add the onion and garlic. Allow to cook until onion is translucent.
Add the sage or oregano and cook for a minute.
Add the rice and stir until the grains are semi-translucent.
Add the 1/4 cup of stock and cook until the liquid evaporates.
Add the butternut and the rest of the stock, and stir.
Close and lock the lid.
Select the pressure cooking button and the manual sub-cooking button. Press and hold the check mark symbol for 3 seconds to adjust the pressure and cooking time to 10 minutes.
Press the check mark symbol again to start the cooking process.
Once the pressure is released, unlock and open the lid.
Add in the parmesan cheese and stir until the butternut blends into the risotto.
If the risotto is too thick, stir in some water.
Serve topped with crispy bacon bits and parmesan cheese. Enjoy!

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