BUTTERNUT SQUASH RISOTTO

By duckieq

Ingredients

• 2 tbsp butter
• 4 cloves garlic minced
• 5 shallots, chopped
• 2 tsp finely chopped fresh sage
• 2 cups butternut squash, diced into 1-inch pieces
• 1 3/4 cups chicken broth
• 1 cup dry white rice
• 1 cup Parmesan cheese
• 2 tbsp butter
• 8 sage leaves

Preparation

Step 1

Add butter, garlic, shallots, sage, butternut squash, chicken broth, and rice to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of the pressure. While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row.
While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row once butter starts bubbling. Cook for 15-30 seconds until leaves crisp up then drain on a paper towel lined plate. Set aside.
Remove lid when safe to do so and stir in parmesan cheese. Divide risotto among four bowls then top each with two crispy sage leaves. Serve and enjoy!