Butternut Squash & Spinach Risotto (PKP 4.8L & 5.7L)
2 tbsp butter or oil
3 cloves garlic, crushed
1 onion, diced
500g butternut squash, diced
450ml vegetable stock
210g arborio rice
1-2 tsp chopped sage
2-3 handfuls of baby spinach
75g freshly grated Parmesan
Salt and Pepper to taste
Select the SAUTE function, add the oil or butter and allow to heat. Add the onions and garlic and stir regularly for about 3 minutes, until they begin to soften. Add the rice and sage, stir through for a couple of minutes, then press CANCEL
Add the butternut squash and vegetable stock and stir through so all ingredients are combined.
Put the lid on and close the pressure valve then select the RICE function and adjust the time to 6 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Stir in the spinach and two thirds of the cheese until the spinach as wilted in the heat. And season to taste.
Serve with an extra sprinkle of Parmesan.