Butternut Squash Risotto

I always shied away from making risotto, because I thought it was overly complicated. But this instant pot-friendly recipe changed my mind (and the sage and pine nuts are a nice touch!)

Ingredients:

Squash

• 6 cups butternut squash, peeled and cut into 3/4-inch cubes (1 large squash yields ~6 cups)

• Olive oil

• 1/4 tsp salt

• 1 large garlic bulb

Risotto

• 2 tbs butter

• 1 cup uncooked arborio rice

• 1/4 cup white vinegar

• 2 cups water

• 1 (14-oz.) can light coconut milk

• 1/2 tsp salt

Topping

• 1/2 cup pine nuts

• 1 tbs olive oil

• 3/4 cup chopped fresh sage (30 medium leaves yield ~3/4 cup)

• 1/4 tsp salt

Method:

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cubed butternut squash with the olive oil and salt, then spread in an even layer on the prepared baking sheet.

2. Slice the top off the garlic bulb, exposing the tops of the garlic cloves. Place on a small square of foil and top with 1 tbs of olive oil. Scrunch up the foil to seal in the garlic and place the wrapped bulb on the baking sheet with the squash. Roast everything for 35-40 minutes, tossing the squash chunks halfway through the cooking time. The squash should be tender and golden/caramelized in places.

3. After 40 minutes, remove the squash from the oven and place the foil-wrapped garlic directly on the oven rack for an additional 10 minutes.

4. When the squash and garlic are about halfway done roasting, start the risotto. Using a 6-quart or larger Instant Pot, turn on the sauté function (to the default "Normal" — not high or low) and add the butter. Once melted, add the rice to the butter and stir to coat. Spread the rice into an even layer on the bottom of the pot and let it sizzle lightly for a minute to toast, then turn off the sauté function by pressing “Cancel.” Add the white vinegar and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.

5. Add the water, coconut milk, and salt. Stir, making sure there is no rice stuck on the bottom or sides of the pot. Put on the Instant Pot lid and pressure cook on HIGH for 8 minutes. When the timer goes off at the end of the cook time, manually release the pressure. Stir the risotto to combine — it may seem a bit watery, but it will thicken as it cools.

6. Remove the garlic bulb from the foil and squeeze the soft roasted garlic from its papery shells onto the baking sheet. Mash well with a fork, along with 1/3 of the roasted squash. Add this squash/garlic purée to the finished risotto.

7. Toast the pine nuts in a dry skillet over medium heat until lightly golden. This should take about 5 minutes — watch them closely as they go from untoasted to burned quickly! Once toasted, transfer to a mortar and pestle and crush the pine nuts slightly. You should still have some whole pine nuts.

8. In the same skillet or saucepan, heat 1 tbs olive oil over medium heat. Add the chopped sage and sauté for a few minutes, stirring infrequently, to brown the sage slightly.

9. Transfer the sage to the mortar and pestle and crush the leaves to combine them well with the pine nuts. Add the salt and toss with a spoon.

10. Divide risotto between serving bowls, top with remaining roasted butternut squash, and garnish with pine nut and sage topping.