Butternut Squash Risotto with Gorgonzola and Walnuts
September 6, 2018
In anticipation of autumn, which doesn't actually exist in Los Angeles, I had a hankering for some risotto. I will give you the recipe two ways - stovetop and Instant Pot. The Instant Pot makes perfect risotto every time in 6 minutes! This Butternut Squash Risotto with Gorgonzola and Walnuts is an outstanding combination of flavors.
The gorgonzola adds a sweet, tangy flavor and the walnuts add an earthy, crunch to this delicious autumnal dish. I would probably serve the gorgonzola and walnuts passed around the table.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
Directions
Instant Pot Instructions
1In a pressure cooker, heat oil on medium and cook shallots, garlic, sage, and ¼ teaspoon salt 2 minutes. Add rice and cook 2 minutes, stirring. Add broth and butternut squash. Lock lid; cook under high pressure 6 minutes. Release pressure; stir in Parmesan, remaining salt, and pepper. Top with walnuts and Gorgonzola.
Stove Top Instructions
1In a medium heavy-bottom saucepan, add olive oil over medium heat. Add shallots, squash; garlic, and ¼ teaspoon salt. Cook, stirring often, until edges soften, 6 to 8 minutes.
2Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
3Reduce heat to medium-low; add ½ cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add the broth mixture, ½ cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
4Stir in Parmesan, sage, and salt.
5Serve immediately, garnished with more Parmesan, Gorgonzola, walnuts and sage, if desired.
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