This Instant Pot Barley & Butternut Squash Risotto is simply prepared within the Instant Pot Pressure Cooker. Since the Instant Pot is so versatile we are able to saute the thinly sliced shallot, garlic & minced sage until the whole kitchen smells beautifully. The next step is just as simple adding in the cubed Butternut Squash, Barley and Stock. Then, just lock the lid and cook for 7 minutes. The voilà, you have yourself some steaminly delicious Risotto that didn't just take you 3-½ hours in a slow-cooker.
Our oldest daughter just kept saying "daddy, this is really good. Would you please make this for my lunch in the morning." My wife and I looked at each other and just knew this was going to be a favorite.
If you like the Instant Pot, check out our Instant Pot Spaghetti Squash or our Instant Pot Meatballs.
Instant Pot Barley & Butternut Squash Risotto
Equipment
Ingredients
- 2 tablespoon Coconut Oil
- ½ cup Shallots Chopped
- 2 cloves Garlic Minced
- 1 tablespoon Sage MInced
- 2 cups Barley
- ½ cup Dry White Wine
- 3 cups Vegetable Broth
- 2 cups Butternut Squash Diced
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- ⅓ cup Parmesan Cheese Grated
Instructions
- Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.
- Turn off sauté mode. Close and lock the lid and cook on high pressure for 7 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.
Nutrition
Adapted from "Butternut Squash Barley Risotto" found within Weeknight Easy by Good Housekeeping
