Butternut Squash Risotto. Instant Pot Version

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Butternut Squash Risotto. Instant Pot Version

Chef Sammy
Course Appetizer
Cuisine Mexican

Ingredients
  

  • 3 tablespoons Butter
  • 1 box Mirepoix
  • 6 cloves Garlic
  • Salt
  • 1 box Butternut Squash
  • 1 box Vegetable broth
  • 2 tsp Umami powder
  • 1 tsp Red pepper flakes
  • 1 box Arborio rice
  • Parsley

Instructions
 

  • Turn your #instantpot to sauté mode and add the butter and the mirepoix and the crushed garlic cloves and sauté for a few min.
  • Add the butternut squash and everything else give it a good stir and turn off sauté mode and set to 7 minutes on high pressure.
  • When done wait 5 minutes for natural pressure release then you can do a quick release.
  • Garnish with chopped parsley and a drizzle of balsamic glaze.
Keyword Warm

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