Pressure-Cooker Risotto with Butternut Squash and Sage

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 361.8
  • Total Fat: 15.4 g
  • Cholesterol: 40.7 mg
  • Sodium: 929.9 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 13.6 g

View full nutritional breakdown of Pressure-Cooker Risotto with Butternut Squash and Sage calories by ingredient
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Introduction

America's Test Kitchen Kitchen Family Cookbook, published 2006, page 453 America's Test Kitchen Kitchen Family Cookbook, published 2006, page 453
Number of Servings: 5

Ingredients

    4 tbsp (1/2 stick) unsalted butter
    1 onion, chopped fine
    1 lb butternut squash, peeled, and cut into 1/2-inch cubes
    1 tsp fresh sage
    3 garlic cloves, sliced thin
    2 cups Arborio rice
    1 cup dry white wine
    4 1/2 cups low-sodium chicken broth
    salt
    2 onces Parmesan cheese, grated (1 cup)
    1/4 cup minced fresh parsley
    1 tbsp fresh lemon juice
    pepper

Directions

Copyrighted instructions in cookbook

Number of Servings: 5

Recipe submitted by SparkPeople user BASEBALLFAN11.

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