Instant Pot Barley & Butternut Squash Risotto
This Instant Pot Barley & Butternut Squash Risotto is simply prepared within the Instant Pot Pressure Cooker in a fraction of the normal time for a quality risotto.
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Servings: 6
Calories: 326kcal
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
Calories: 326kcal | Carbohydrates: 53g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 763mg | Potassium: 456mg | Fiber: 12g | Sugar: 3g | Vitamin A: 5268IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 3mg
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