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Risotto With Butternut Squash & Sausage

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“This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.”
READY IN:
21mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add 2 tablespoons of butter to the PC and melt over medium heat.
  2. Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
  3. Pour off all but 2 tablespoons of the fat.
  4. Add the rice and cook, stirring often, until well coated about 2 minutes.
  5. Add the wine and bring to a boil.
  6. Stir in the stock, salt & pepper.
  7. Lock the lid in place. Bring to high pressure.
  8. Cook for 6 minutes.
  9. Remove from heat and quick release the pressure.
  10. Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
  11. Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
  12. Season with nutmeg, add additional salt & pepper to your taste.

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