Name: Butternut Squash And Thyme Risotto
Cook time: 7 min
Ingredients: 2 tablespoon olive oil; 1/4 cup onion or shallot diced; 1 garlic clove chopped; 1 cup Arborio rice; 2 cup chicken broth; 1/4 cup white wine; 1 teaspoon fresh thyme, leaves only chopped; 1/4 cup grated Parmesan cheese; 10 ounce frozen, cooked butternut squash cubes defrosted; Salt and pepper to taste

Butternut Squash And Thyme Risotto

By: Stephanie Jensen

Enter to win the LUX Edge Multi-Cooker Giveaway as part of our 10 Days of Thanks Giveaway as well as our 10 Days Grand Prize!

Serves4 people

Cooking Time7 min

Cooking MethodPressure Cooking

Total TimeUnder 15 minutes

EquipmentPressure Cooker

Ingredients

2 tablespoons olive oil
1/4 cup onion or shallot diced
1 garlic clove chopped
1 cup Arborio rice
2 cups chicken broth
1/4 cup white wine
1 teaspoon fresh thyme, leaves only chopped
1/4 cup grated Parmesan cheese
10 ounces frozen, cooked butternut squash cubes defrosted
Salt and pepper to taste

Instructions

In the removable cooking pot, sauté the onions and rice until the onion is translucent, about 5 minutes. Add chopped garlic and sauté an additional 30 seconds.
Add the broth and wine. Close and lock the lid. Pressure cook on HIGH for 7 minutes.
When done, use the quick release method to release pressure and open the cooker. Stir until risotto develops a creamy texture. If rice is too dry, add a bit more broth; if it is too wet, stir on a hotter setting (i.e. Sauté, Simmer) for a few minutes until the rest of the liquid is absorbed.
Gently stir in the defrosted butternut squash cubes, thyme and parmesan cheese. Season with salt and pepper to taste. Serve immediately garnished with additional freshly chopped thyme.