You’ll probably start noticing things will be changing on the blog slightly. I’ll still be baking delicious desserts and snacks for my kiddos. I started an 8-week challenge at the beginning of the year that has focuses on a clean eating, low carbs and lots of veggies. I’m already seeing success and feeling much better – less joint pain, sleeping better and feeling more comfortable in my clothing.
This risotto was one of the last foods I made before I started the challenge and I’m so glad I attempted it. I thought it was delicious and love the creaminess. My family is not a big fan of risotto, but that’s ok. I really enjoyed it! It would be the perfect compliment to a roasted turkey or grilled steak.
The best part of this recipe, it’s made in an Instant Pot! No need to spend time stirring your risotto.
1 Tbsp olive oil
1 Tbsp butter
4 shallots, minced
8 garlic cloves, minced
1/2 tsp dried thyme
2 cups arborio rice
3 cups butternut squash, chopped into small cubes
5 cups low-sodium chicken stock
1 tsp salt
1/2 cup Parmesan cheese
fresh ground pepper
Turn your Instant Pot to the saute mode. Heat the olive oil and butter together and then add in the shallots. Stir cooking the shallots for about 5 minutes until they’re soft and translucent. Add the garlic and thyme and cook for an additional minute. Add 1/2 cup of the chicken stock (dry white wine can be used here instead of the stock) and scrap the bottom of the pan to release any bits of cooked pieces. Bring the stock to a simmer.
Pour in the rice and cook until the majority of the stock has been absorbed. Add in the remaining stock, squash and season with salt. Turn the IP off from saute mode.
Place the lid on top and lock. Set the IP to manual HIGH pressure for 6 minutes. Once the 6 minutes are done, quick release to release the pressure. Stir in the Parmesan cheese and season with black pepper. If needed, add any salt. Serve with a little extra Parmesan cheese sprinkled on top.
Source: The Forked Spoon