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festive butternut squash risotto (instant pot, with cranberries & pecans)

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instantpoteats.com
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Prep Time: 20 minutes

Cook Time: 17 minutes

Total: 37 minutes

Servings: 6

Cost: $13.91 /serving

Ingredients

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Instructions

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Step 1

Turn the Instant Pot on and press the  Sauté function. Once hot, add the olive oil,  onions, carrot, celery, and salt and cook for 2-3 minutes to soften.

Step 2

Add the rest of the cooking risotto ingredients and stir through. Press Keep Warm/Cancel to stop the Sauté function.

Step 3

Pop the lid on top, close and set to Pressure Cook/Manual for 5 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. Once cooking finishes, let the pressure release naturally for 5 minutes and then use the quick release (QR). Please note, don’t let the pressure release naturally for more than 5-7 minutes as the risotto keeps cooking during this time and might lose some of its texture.

Step 4

While the risotto is cooking, prepare the finishing and serving ingredients.

Step 5

Open the Instant Pot and stir the butter, Parmesan cheese and lemon juice into the risotto. Taste for salt and pepper.

Step 6

Serve with extra cranberries and chopped pecans on top. Garnish with extra Parmesan and some herbs like rosemary, thyme or sage.

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