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Ingredients
- 1 tbsp oil
- 2 medium shallots
- 3 cloves garlic
- 4 leaves sage
- ¼ tsp salt
- 2 cups arborio rice
- 4 cups vegetable stock
- 450g butternut
- ½ cup grated Parmesan
- ¼ tsp salt
- ¼ tsp pepper
Directions
- In a pressure cooker on medium in 1 tbsp oil, cook 2 medium shallots, chopped, 3 cloves garlic, chopped, 4 leaves sage, chopped, and ¼ tsp salt for 2 minutes.
- Add 2 cups arborio rice and cook for 2 minutes, stirring. Add 4 cups vegetable stock and 450g butternut, chopped. Lock lid and cook under high pressure for 6 minutes.
- Release pressure and stir in ½ cup grated Parmesan, ¼ tsp salt and ¼ tsp pepper.
EACH SERVING About 1 950kJ, 11g protein, 91g carbohydrate, 7g fat (2g saturated), 5g fibre.
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Butternut Risotto
| |  4 | Easy |
| | | | | Recipe Ingredients |
- 1 tbsp oil
- 2 medium shallots
- 3 cloves garlic
- 4 leaves sage
- ¼ tsp salt
- 2 cups arborio rice
- 4 cups vegetable stock
- 450g butternut
- ½ cup grated Parmesan
- ¼ tsp salt
- ¼ tsp pepper
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Recipe Directions
- In a pressure cooker on medium in 1 tbsp oil, cook 2 medium shallots, chopped, 3 cloves garlic, chopped, 4 leaves sage, chopped, and ¼ tsp salt for 2 minutes.
- Add 2 cups arborio rice and cook for 2 minutes, stirring. Add 4 cups vegetable stock and 450g butternut, chopped. Lock lid and cook under high pressure for 6 minutes.
- Release pressure and stir in ½ cup grated Parmesan, ¼ tsp salt and ¼ tsp pepper.
EACH SERVING About 1 950kJ, 11g protein, 91g carbohydrate, 7g fat (2g saturated), 5g fibre.
