Ingredients
Serves 4
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | large white onion, diced | |
| 1 tsp | salt | |
| ½ tsp | freshly ground black pepper | |
| 4 | garlic cloves, minced | |
| 8 | sage leaves, minced | |
| ½ tsp | nutmeg | |
| 1 cup | Pastene Arborio Rice | |
| ¼ cup | dry white wine | |
| 2 cups | butternut squash, cubed | |
| 2 cups | gluten-free chicken or vegetable broth | |
| 4 oz | soft goat cheese | |
| ¼ cup | pine nuts, toasted | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 3 Tbsp | fresh chives | |
| salt and pepper to taste |
Directions
Prep time: 20 minutes | Cook time: 15 minutes
- Set the Instant Pot to the sauté function. Heat the 2 tablespoons of oil then add the onion, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, for 2 to 3 minutes or until softened.
- Add the garlic, sage, and nutmeg and cook for another 30 seconds. Add the rice and cook for another 2 minutes, stirring often and scraping up any browned bits. Add the wine and cook, stirring and scraping up any browned bits, until the liquid has evaporated, about 2 minutes. Add the squash and broth.
- Set the Instant Pot for pressure cook on high for 6 minutes. Naturally release for 5 minutes then manually release. Add the cheese and stir vigorously.
- Puree the ¼ cup oil and chives together in a mini prep or blender with a pinch of salt and pepper.
- Serve drizzled with chive oil, toasted pine nuts, and pepper to taste.
Stovetop Note: To make the risotto on the stovetop, use 4 cups of warm broth.
In a heavy-duty pot, heat the oil over medium-high heat. Add the onion, salt, and pepper. Cook, stirring occasionally until soft, about 5 minutes. Add the garlic, sage, and nutmeg and cook for 30 seconds. Add the rice and cook, stirring for 2 minutes. Deglaze the pan with wine and cook, stirring, until the liquid has evaporated. Add the squash. Add enough broth to cover the rice, bring to a simmer and cook, stirring, until most of the broth has been absorbed. Continue adding broth, about 1 cup at a time, letting the rice absorb the broth each time. Continue until the rice is slightly al dente and creamy, about 25 minutes. Add the cheese and stir vigorously.
