Instant Pot Butternut Squash Risotto with Crisped Prosciutto
A simpler way to make risotto! Top bowls with fresh sage and crisped prosciutto for the perfect finishing touch.
- 2 tablespoons butter or extra-virgin olive oil
- 1 shallot chopped
- 3 garlic cloves minced
- 2 teaspoons ground sage
- 2 cups Arborio rice
- 1/4 cup white wine
- 4 cups chicken or veggie broth low-sodium preferred
- 16 ounces fresh cubed butternut squash
- 3-4 slices thin-sliced Prosciutto
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/2 teaspoon kosher salt
- freshly-ground black pepper
- fresh sage for serving
Set Instant Pot to sauté, and add butter or olive oil, shallot, garlic, and ground sage. Cook, stirring often, for about 5 minutes, just until the shallot is softened.
Stir in the rice and cook for 2 minutes. Stir in the wine and cook 1 minute more. Stir in the chicken broth and squash. Cover, seal, and cook for 6 minutes on manual/high pressure.
While risotto is cooking, crisp the prosciutto. Place slices in a single layer on a paper-towel lined plate, and cover with another paper towel. Microwave in 1 minute bursts, until very crisp. (This takes 2 minutes in my microwave on full power.) Crumble into small pieces and set aside.
When the 6 minutes is up, allow pressure to release naturally for 15 minutes, then open the valve to release the rest. Uncover and turn off the Instant Pot.
Stir in grated Parmesan, salt, and a few turns of pepper. Serve in bowls garnished with more Parmesan, fresh sage, and crisped prosciutto, as desired. Enjoy!
Calories: 347kcal, Carbohydrates: 65g, Protein: 11g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 373mg, Potassium: 489mg, Fiber: 3g, Sugar: 2g, Vitamin A: 8110IU, Vitamin C: 16.7mg, Calcium: 140mg, Iron: 3.8mg
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