Butternut Squash Risotto with Grilled Vegetable Medley

Butternut Squash Risotto in the Instant Pot

serves 4

1 shallot, finely chopped (about 2 tablespoons)
3 cloves garlic, minced (about 1 tablespoon)
2 cups arborio rice
1/2 cup dry white wine
4 1/2 cups vegetable broth
16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
1 cup grated parmesan cheese
Salt and pepper, to taste

Set the Instant Pot to Sauté function for 7 minutes and add butter. Once melted (about 2-3 minutes), add shallot, and cook until softened and fragrant, about 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.
Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Continue to stir until most of wine is evaporated.
Add broth and squash and stir ingredients before securing lid onto Instant Pot (make sure valve is set to sealing).
Set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
Once the 6 minute pressure cook is done, use the quick release valve to release steam.
Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.
Divide risotto evenly into bowls.

Notes
Don’t rinse the rice. Washing the rice strips away the starch that is key for risotto’s creamy consistency.
If the risotto is too thick, add more broth, a 1/4 cup at a time, until your desired consistency is reached.

Grilled Vegetable Medley

4 servings, 87 calories, 12 g carbs, 3g protein, 4g fat per serving

1b. eggplant, cut into cubes

2 cups (6 oz.) fresh mushrooms, halved

1 med. sweet red pepper, cut into bite-sized strips

1 med. red onion, sliced

1 Tab. olive oil

3 cloves garlic

2 tea. fresh sage or 1/2 tea. dried

1/2 tea. salt

1/4 tea. pepper

Preheat oven to 425F. Place vegetables on a sheet pan. Drizzle oil over them. Sprinkle with seasonings. Roast 25 minutes, stirring twice.

Meal: 354 calories, 12g fat, 48g carbs, 11g protein

 Risotto