Butternut Squash Risotto
In pressure cooker in 1 Tbsp. oil on med., cook 2 med. shallots, chopped; 3 cloves garlic, chopped; 4 leaves sage, chopped; and ¼ tsp. salt 2 min. Add 2 c. arborio rice; cook 2 min., stirring. Add 4 c. lower-sodium broth and 1 lb. chopped butternut squash. Lock lid; cook under high pressure 6 min. Release pressure; stir in ½ c. grated Parmesan, ¼ tsp. salt and ¼ tsp. pepper.
SERVES 4 ABOUT 465 CALS, 11 G PROTEIN, 91 G CARBS, 7 G FAT (2 G SAT), 5 G FIBER, 890 MG SODIUM.
HOW TO:
Pressure Cook
• Read the manual. A stovetop cooker will work differently from an electric one, and they can vary from model to model.
• Raise the pressure. Use high heat…
