Butternut Squash Risotto. Instant Pot Version
- 3 tablespoons Butter
- 1 box Mirepoix
- 6 cloves Garlic
- 1 box Butternut Squash
- 1 box Vegetable broth
- 2 tsp Umami powder
- 1 tsp Red pepper flakes
- 1 box Arborio rice
- 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.
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