Instant Pot Sage Risotto
This simple Instant Pot recipe will give you a creamy comfort food dinner of Sage Risotto! This is even a Vegan recipe if you sub vegetable broth for the chicken broth.
Servings: 6 servings
Calories: 302kcal
Ingredients
- 2 cups arborio rice
- 5 cups quality chicken stock or vegetable broth
- 1 cup of squash pieces honestly, cooked or raw, either will work fine as long as the pieces are small, I use whatever I happen to have on hand.
- 1 cup of onions
- 2 tablespoons avocado oil
- salt and pepper to preference
- a few leaves of fresh sage
Instructions
- Finely chop the onions and sauté in the instant pot along with the salt, pepper and oil using the Sauté setting. *Be sure to fully cook and then brown the onions to ensure a smooth finished flavor. When the onions are done, add in the risotto and continue to sauté for a few minutes before adding in the rest of the ingredients.
- Set the lid to the lock position
- Select the Manual setting for 7 minutes.
- At the end of the cook time carefully use quick release (QR) on the pot to release the rest of the steam.
- Stir the risotto and squash together for a creamy and smooth texture and serve.
Notes
Nutritional values based on one serving
Nutrition
Calories: 302kcal | Carbohydrates: 58g | Protein: 4g | Fat: 5g | Sodium: 206mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2500IU | Vitamin C: 6.8mg | Calcium: 31mg | Iron: 3.1mg