Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe
15 Ingredients
  • 3 1/2 pounds butternut squash, peeled and seeded
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 medium cloves garlic, crushed
  • 1/2 peeled and cored Golden Delicious apple
  • Pinch red pepper flakes
  • 2 sprigs sage plus 8 sage leaves, divided
  • Kosher salt
  • 2 tablespoons maple syrup
  • 1 teaspoon white or yellow miso
  • 3 3/4 cups homemade or store-bought low-sodium vegetable broth, divided
  • 1 medium yellow onion, minced
  • 2 cups risotto rice, such as Arborio
  • 1/2 cup dry white wine
  • 4 tablespoons unsalted butter
  • Parmigiano-Reggiano cheese, for grating
Nutrition
902
45% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

52% 34

Saturated

54% 11

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 3

Carbs

47% 142

Carbs (net)

- 130

Fiber

46% 12

Sugars

- 19

Sugars, added

- 6

Protein

24% 12

Cholesterol

10% 31

Sodium

80% 1927

Calcium

34% 336

Magnesium

49% 207

Potassium

36% 1670

Iron

31% 6

Zinc

21% 2

Phosphorus

38% 266

Vitamin A

249% 2237

Vitamin C

99% 89

Thiamin (B1)

45% 1

Riboflavin (B2)

23% 0

Niacin (B3)

43% 7

Vitamin B6

77% 1

Folate equivalent (total)

35% 140

Folate (food)

- 141

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

63% 10

Vitamin K

104% 125
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