Butternut squash and chorizo risotto. so quick 6 mins.
the combination of sweet butternut squash vs the salty chorizo works.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup shallots, diced
4 cloves garlic, minced
1 cup arborio rice
1/4 cup dry white wine
2 cups chicken broth
2 heaping cups butternut squash, chopped to ¼-inch pieces
½ teaspoon salt
¼ teaspoon white pepper
⅓ cup grated Parmesan cheese
handful of chorizo
carrots
Optional Ingredients
chopped fresh parsley, for garnish
Directions
Set the Instant Pot to “Sauté” on medium.
Add the olive oil and butter, and heat to a shimmer.
Add the shallots and cook until they begin to soften about 2 to 3 minutes.
Add the garlic and sage and continue to cook until fragrant, about 1 minute.
Add the rice, stirring to coat, and cook until the rice begins to turn opaque and smell nutty.
Add the white wine and cook for about 2 minutes, stirring until most of the liquid is absorbed.
Add the broth, butternut squash, salt, white pepper, and nutmeg, and stir to combine.
Turn the Instant Pot to “Pressure Cook” and close and lock the lid.
Pressure cook on high for 6 minutes.
Turn the Instant Pot steam release handle from sealing to venting to manually release the pressure.
Remove the lid and stir in the Parmesan cheese and chorizo
Let the risotto sit for 5 to 10 minutes uncovered to thicken.
Serve immediately, garnished with fresh chopped parsley
1 comment
Butternut squash and chorizo risotto. so quick 6 mins.
the combination of sweet butternut squash vs the salty chorizo works.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup shallots, diced
4 cloves garlic, minced
1 cup arborio rice
1/4 cup dry white wine
2 cups chicken broth
2 heaping cups butternut squash, chopped to ¼-inch pieces
½ teaspoon salt
¼ teaspoon white pepper
⅓ cup grated Parmesan cheese
handful of chorizo
carrots
Optional Ingredients
chopped fresh parsley, for garnish
Directions
Set the Instant Pot to “Sauté” on medium.
Add the olive oil and butter, and heat to a shimmer.
Add the shallots and cook until they begin to soften about 2 to 3 minutes.
Add the garlic and sage and continue to cook until fragrant, about 1 minute.
Add the rice, stirring to coat, and cook until the rice begins to turn opaque and smell nutty.
Add the white wine and cook for about 2 minutes, stirring until most of the liquid is absorbed.
Add the broth, butternut squash, salt, white pepper, and nutmeg, and stir to combine.
Turn the Instant Pot to “Pressure Cook” and close and lock the lid.
Pressure cook on high for 6 minutes.
Turn the Instant Pot steam release handle from sealing to venting to manually release the pressure.
Remove the lid and stir in the Parmesan cheese and chorizo
Let the risotto sit for 5 to 10 minutes uncovered to thicken.
Serve immediately, garnished with fresh chopped parsley