Dinner

Pressure-Cooker Risotto with Butternut Squash and Sage is for Dinner.

Pressure-Cooker Risotto with Butternut Squash and Sage takes 20 minutes to prepare.

Pressure-Cooker Risotto with Butternut Squash and Sage takes 5 minutes to cook.

Pressure-Cooker Risotto with Butternut Squash and Sage makes 5 servings.

The ingredients for Pressure-Cooker Risotto with Butternut Squash and Sage are:

4 tbsp (1/2 stick) unsalted butter
1 onion, chopped fine
1 lb butternut squash, peeled, and cut into 1/2-inch cubes
1 tsp fresh sage
3 garlic cloves, sliced thin
2 cups Arborio rice
1 cup dry white wine
4 1/2 cups low-sodium chicken broth
salt
2 onces Parmesan cheese, grated (1 cup)
1/4 cup minced fresh parsley
1 tbsp fresh lemon juice
pepper

Here is how you make Pressure-Cooker Risotto with Butternut Squash and Sage:

Copyrighted instructions in cookbookNumber of Servings: 5Recipe submitted by SparkPeople user BASEBALLFAN11.

The nutritional information for Pressure-Cooker Risotto with Butternut Squash and Sage is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 361.8

• Total Fat: 15.4 g
• Cholesterol: 40.7 mg
• Sodium: 929.9 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 3.8 g
• Protein: 13.6 g

Pressure-Cooker Risotto with Butternut Squash and Sage is Italian cuisine.