Butternut Squash Risotto with Gorgonzola and Walnuts

Name: Butternut Squash Risotto with Gorgonzola and Walnuts
Prep time: 15 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 tablespoons olive oil; 2 medium shallots, chopped; 3 cloves garlic, chopped; 4 leaves sage, chopped; u00bc teaspoon salt; 2 cup Arborio rice; u00bd cup dry white wine; 4 cups lower-sodium broth; 1 pound butternut squash, chopped; u00bd cup Parmesan, grated; salt and pepper, to taste; walnuts, toasted; 2 tablespoons Gorgonzola

By Leslie Blythe Cheese, Italian, Rice Instant Pot / Pressure Cooker, Sautéing, Simmering

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

Ingredients

1 tablespoons olive oil

2 medium shallots, chopped

3 cloves garlic, chopped

4 leaves sage, chopped

¼ teaspoon salt

2 cup Arborio rice

½ cup dry white wine

4 cups lower-sodium broth

1 pound butternut squash, chopped

½ cup Parmesan, grated

salt and pepper, to taste

Garnish

walnuts, toasted

2 tablespoons Gorgonzola

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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