Life Journal

Butternut Squash & Goat’s Cheese Risotto

Butternut Squash & Goat’s Cheese Risotto

Instant Pot Butternut Squash & Goat’s Cheese Risotto

Risotto tips:
Ratio is approx 1 rice:2 broth, i.e. 1 cup of rice, 1.5 cups of stock+ 0.5 cup of wine…

Rice should be sauted until it goes translucent then white again. Use white wine to deglaze first, then add the broth.

Cook the risotto on Manual High Pressure for half the time stated in the package for hob cooking.

1 chopped onion
3 chopped garlic gloves
100g butter
1 table spoon olive oil
salt and pepper to taste
1 table spoon fresh thyme
300g Arborio rice
75ml white wine
300ml chicken stock
200g goat’s cheese (more or less to taste, diced or sliced…)
400g (2 cups) peeled and diced butternut squash

Set the IP to saute and add the oil and butter, once the butter melts add the onion, saute for 5 minutes
Add the salt, garlic, and butternut, saute for 5 minutes
Stir in the rice and saute until rice goes from translucent to white again (or until you get bored). About 4-5 minutes. Do do stir!
Deglaze with the white wine, then pour stock and stir well.
Cook on Manual, High pressure for 10 minutes (ish).
QPR, open lid and give a good stir, add the goats cheese.
Leave to stand for three minutes, stir again before serving.

Lots of risotto recipes here.

Butternut and goat's cheese risotto


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