2150673721894504 589097241632970 Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut Squash Risotto with Kale

Instant Pot Autumn Squash Risotto with Tuscan Kale


  • Author: Sueseaqpi
  • Total Time: 35 minutes
  • Yield: 6 one cup servings 1x

Description

A quick and easy Instant Pot Autumn Risotto


Ingredients

Scale
  • 3 Cups of Low Sodium Vegetable Broth
  • 2 Tablespoons of Olive Oil
  • 1 Pound of Butternut Squash cubed
    Butternut Squash Cubed

    Chopped and Cubed

  • 3 Slices of Low Sodium Bacon chopped in small pieces
  • 1/2 Tablespoon of Unsalted Butter
  • 1 Yellow Onion Minced
  • 3/4 Cup of Arborio Rice
  • 1 Garlic Clove diced
  • 1 Teaspoon of chopped Thyme
  • 1 Teaspoon of chopped Rosemary
  • 1/4 Cup of Dry White Wine
  • 1 1/2 Cups of Tuscan Kale, stemmed, leaves chopped
    Removing Leaf from Kale Stem

    Destemming the Kale

  • 1/2 Cup of Parmesan Cheese to sprinkle on top
  • Special Note - If you want to add more flavor to this Dish you can add a teaspoon of Nutmeg, Cinnamon or Allspice they all are nice additions to this Recipe.

Instructions

  1. Turn your Instant Pot on Saute for 10 minutes.
  2. Add in your Olive Oil and Butter and chopped Bacon Pieces and saute for about  4 minutes until your Bacon starts to brown and get crispy.
    Browning Bacon in the Instant Pot

    Sauteeing in the Instant Pot

  3. Next add  your Onion, garlic, thyme and rosemary in with the bacon crumble and continue to saute until the onion starts to turn clear about another 5 minutes.
  4. Add your white wine (Chardonnay) to the mix stirring to deglaze pot with a wooden spoon. Sauteeing is complete.
    Simi White Wine in a glass

    Simi Chardonnay single serve cup

  5. Now Add in your Vegetable Broth, Butternut Squash Cubes and Rice and mix together well.
    filling the instant pot with rice and squash

    Adding in all of the Ingredients to the Instant Pot

  6. Add in Salt & Pepper to taste
  7. Now place the lid on your Instant Pot set the vent to the sealed position and and press the Auto Rice Cook Button. The Instant Pot will take about 5 minutes to pressurize and then will cook for 15 minutes. Once the cooking cycle is complete you will have to give the Instant Pot time to release the pressure about another 10 minutes.
  8. Release the pressure and open the lid to your Instant Pot and add in your Chopped Kale and Mix well..you are now ready to serve and eat. Sprinkle with a dash of the Parmesan Cheese.
    adding kale to the Instant Pot

    Adding in the Fresh Kale

Notes

If you do not own an Instant Pot you can prepare this Recipe with a large skillet. Add 2 tablespoons of oil to your pan and saute your squash until caramelized and tender about 8 minutes; then remove squash to a bowl. Next add another tablespoon of oil to your pan and add in your bacon and cook until crispy then remove and transfer to a towel lined plate. Next add another tablespoon of oil and a pat of butter and saute; when the butter stops foaming add in the onion and rice and cook until the onion is translucent about 4 minutes. Add in your Thyme and Rosemary and garlic and cook until fragrant about 1 minute; now add wine and cook until it is almost evaporated about 3 more minutes. Next using a wooden ladle add about one cup of the vegetable broth to the rice stirring continuously. Add additional broth 1 cup at a time stirring constantly and adding more broth only after the previous addition has been absorbed. The Risotto is done after about 20 minutes, when it is creamy and the rice grains are plump and tender. Gently fold in the Squash and Kale in the last 2 minutes of cooking. Remove from heat and top with Parmesan. Any variety of Winter Squash will work with this Recipe.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Fall Recipe
  • Method: Instant Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 198
  • Sugar: 4 g
  • Sodium: 347.2 mg
  • Fat: 12 g
  • Carbohydrates: 20.3 g
  • Protein: 3.6 g
  • Cholesterol: 5.3 mg

Keywords: Risotto