Butternut Squash Risotto
This creamy rice is the essence of fall. Save the squash seeds to toast for a tasty snack.
This creamy rice is the essence of fall. Save the squash seeds to toast for a tasty snack.
- 1 cup water
- 1/2 teaspoon table salt
- 2 teaspoons olive oil
- 3 tablespoons unsalted butter
- 1/4 teaspoon black pepper (freshly ground)
- 1/2 cup yellow onion (finely chopped)
- 1 1/2 cups arborio rice (or other short-grain rice)
- 3 cups butternut squash (cubed into 3/4 inch pieces an
- 28.5 ounces beef broth (low sodium 2 cans )
- 1/2 cup parmigiano-reggiano cheese (grated, about 2 ounc
- 2 tablespoons fresh parsley (finely chopped)
- Carbohydrate 0.00426 g
- Cholesterol 15.265 mg
- Fat 6.1338099994 g
- Fiber 0 g
- Protein 0.06035 g
- Saturated Fat 3.69890799991715 g
- Serving Size 1 1 -8 serving (182g)
- Sodium 196.158500001324 mg
- Sugar 0.00426 g
- Trans Fat 0.413292999983752 g
- Calories 54 calories
Step-by-step
- Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot†appears, swirl in oil. Add onion, and cook, stirring constantly, 5 minutes.
- Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
- Add 1/2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining 1/2 cup water, squash, and broth.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing†position. Press Rice, and cook at Low Pressure 12 minutes.
- When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
- Add cheese, butter, and parsley, stirring until creamy. Serve immediately.
Mastering Pressure and Toasting
Why does the rice need a full minute of constant movement in the hot oil before any liquid enters the pot? Toasting arborio grains lightly forms a protective exterior layer of starch that prevents the individual kernels from disintegrating into mush under pressure. While traditional stovetop methods demand continuous stirring over forty minutes, an electric multi-cooker achieves identical starch suspension by utilizing low pressure for exactly twelve minutes. Maintaining constant agitation during the initial onion-and-oil phase ensures the aromatics sweat evenly without acquiring any bitter browning.
Emulsifying Fats and Storing Extras
What transforms individual grains and broth into a cohesive, velvety matrix at the final stage? Adding cold butter and grated Parmigiano-Reggiano off the heat creates a physical emulsion, where the milk solids and cheese proteins bind with the remaining starches to thicken the cooking liquid organically. Cool any remaining portions rapidly within two hours and store them in an airtight container for up to three days, though remember that reheated rice requires a splash of water to restore its original fluidity.
