Ingredients

The following ingredients have 8 Servings
  • 2 cups Rice (Arborio is best)
  • 4 cups vegetable broth (divided)
  • 1 cup white wine
  • 3 tablespoons extra virgin olive oil or unsalted butter
  • 1 yellow onion (diced)
  • 1 teaspoon minced garlic
  • 15 ounces butternut squash puree
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons fresh sage
  • 4 ounces Parmesan cheese (freshly grated - rennet free to keep it vegetarian)

Instruction

  • Place rice, 2 cups of broth, and 1 cup white wine in a bowl. Use a whisk and stir for about 20 seconds. Drain, reserving the liquid.
  • Select sauté and preheat your Pressure Cooker.
  • Add olive oil and onion and sauté for 10 minutes. Add garlic and cook for another two minutes.
  • Add the rice to your Instant Pot, and cook for 2 to 3 minutes.
  • Measure out the reserved broth and wine that you rinsed the rice with. Add enough broth so that you have a total of 4 cups of liquid.
  • Stir in butternut squash puree, salt, pepper and cooking liquid.
  • Place the lid on your Pressure Cooker and make sure that it is sealed for pressure.
  • Cook on high for 4 minutes.
  • As soon as the 4 minutes is done, use the quick release to release pressure.
  • Return the Pressure Cooker to the saute mode.
  • Saute the rice for 3 to 5 minutes, stirring briskly. Add the reserved broth, 1/4 cup at a time, only if it is needed.
  • Stir in the Parmesan and sage and cook until the cheese is melted.