- Resource | Baptist Health South Florida - https://showcase.republicahavas.com/websites/baptist-health-news -

Healthy Recipe: Butternut Squash Risotto

There are many reasons why the pressure cooker, Instant Pot®, has achieved cult-like status. You can cook a wide variety of foods quickly without defrosting, including soup, steel cut oats, vegetables and chicken. Slow-cooking retains the vitamins and nutrients of the food. It’s also safe to use and the number of delicious, easy-to-prepare recipes continues to increase.

Butternut Squash is an excellent source of potassium, fiber and Vitamin A.  Like most vegetables, it contains no fat, no cholesterol and is sodium-free. Enjoy!

Instant Pot® Butternut Squash Risotto
Makes 6 servings (1 3/4 cups)

 

Ingredients:

Preparation:

  1. Set Instant Pot® to sauté. Add olive oil and butter; heat until butter is melted.
  2. Add leek, shallot, garlic and sage; cook, stirring often until softened, about 5 minutes.
  3. Add rice; cook, stirring often, for 2 minutes. Stir in wine and cook 1 minute. Stir in chicken broth and squash.
  4. Cover Instant Pot® and fasten the lid. Make sure the steam valve is LOCKED. Set to HIGH pressure for 6 minutes. Release pressure naturally once the cooking ends. Uncover and turn off the Instant Pot®.
  5. Stir in grated Parmesan cheese, salt and pepper. Garnish with shaved Parmesan and leaf sage. Optional, but highly recommended.

Tips:

Nutritional information (per 1 ¾ cup serving): Calories 350, Total Fat 7 g, Saturated Fat 2 g, Sodium 355 mg, Carbohydrate 60 g, Protein 12 g.

About Amy Kimberlain
Amy Kimberlain is a registered dietitian and Certified Diabetes Educator and Care Specialist (CDCES) with Community Health [1] at Baptist Health South Florida. She has 20 years of experience in nutrition and dietetics. Active in the community, She has contributed her expertise to various public health initiatives, including childhood obesity, diabetes and family health. She is an academy media spokesperson for the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals. Ms. Kimberlain earned bachelor’s degrees in nutrition and Spanish from Florida State University. She is also an avid runner and registered yoga teacher.