Butternut Squash Risotto

Sometimes, you find perfection.  Serious Eat’s Pressure Cooker Butternut Squash Risotto is everything you hope it could be.

Rewritten so i can cook it easily again below.  I omitted the miso from the original, i forgot to add it and it didn’t seem to to matter.  I also added more apple, because who wants to be stuck with half an apple.  Start to finish this took 75 minutes


  • One big butternut squash
  • 1 apple, skinned, cored and cut into hunks
  • 4 cloves garlic, crushed
  • 1/4 tsp red pepper flake
  • 3 sprigs sage
  • 1 tbs maple syrup
  • 1/2 onion minced fine
  • 2 cups arborio rice
  • 1/2 cup dry wine
  • 3 1/2 cups chicken stock
  • 1/2 cup chicken stock
  • 4 tbs butter
  • 1 cup microplaned parm
  • olive oil


  1. Heat oven to 400
  2. Peel squash, cut in half and then cut the bell part from the stem part
  3. With one of the stem pieces, cut into 1/4 dice and set aside
  4. Cut the remaining pieces into inch-ish chunks
  5. Peel and core apple, cut into chunks
  6. Take leaves of sprigs of sage, divide into three piles
  7. Toss big squash chunks, apple, garlic, red pepper flake, 2 of the piles of sage, 1/2 tsp kosher salt, with ~2tbs of olive oil
  8. Start timer
  9. Put squash mix on a sheet pan and into the oven
  10. Toss small squash chunks with 1 tbs maple syrup and a pinch of salt
  11. Put on a sheet pan and into the oven at the 15 minute mark of the timer
  12. Now dice the onion
  13. Melt the butter on medium high heat
  14. When melted fry the remaining sage for 2-3 minutes
  15. Evac sage, let butter cool
  16. Pass butter through a chinos and reserve
  17. Turn pressure cooker to saute mode
  18. Cook onions in some oil and salt for a couple minutes
  19. Add rice, stir frequently for 2-3 minutes
  20. Add wine, let wine boil off
  21. Add 3 1/2 cups of stock.
  22. Put top on pressure cooker and cook on low pressure for 6 minutes
  23. Meanwhile, when the timer hits 25 minutes, turn the squash
  24. When it hits 45 minutes evac
  25. Put big chunks of squash mix into a blender with 1/2 cup of stock and blend into a puree
  26. Put small chunks of squash to the side (you will use this and the sage as garnish)
  27. When time is up on cooker, manually release steam
  28. Once pressure is gone, open and stir the rice till it looks creamy
  29. Then stir in squash puree
  30. Then stir in the parm
  31. Then stir in about 2 tbs of the reserved butter
  32. Plate, top with squash and sage


Categories: Mains

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