30-60 min, 6-8 servings, arborio rice, beef broth, black pepper, butternut squash, celiac, contributed, cook 12 min, fresh parsley, gluten free, italian, main course, medium, olive oil, parmigiano-reggiano cheese, prep 21 min, pressure cook, table salt, Time Inc., unsalted butter, water, yellow onion
Ingreadient :
- 2 teaspoons olive oil
- 1/2 cup yellow onion
- 1 1/2 cups Arborio rice
- 1 cup Water
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 3 cups butternut squash
- 28.5 ounces beef broth
- 1/2 cup Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley
Direction :
- Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, and cook, stirring constantly, 5 minutes.
- Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
- Add 1⁄2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining 1⁄2 cup water, squash, and broth.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Rice, and cook at Low Pressure 12 minutes.
- When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
- Add cheese, butter, and parsley, stirring until creamy. Serve immediately.
