Pressure Cooker Roasted Butternut Squash Risotto with Gremolata

JILL COOKS
13Ingredients
24Minutes
510Calories

Ingredients

US|METRIC
  • 3/4 pound butternut squash (peeled and chopped)
  • 2 garlic cloves (minced)
  • 1 shallot (small, minced)
  • 2 tablespoons ghee (or 1 TBL Olive Oil + 1 TBL Butter)
  • 1 1/2 cups arborio rice
  • 2 cups chicken broth (vegetarians, use vegetable broth)
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 3/8 teaspoon sage
  • 1 cup asiago cheese (grated)
  • 1/2 cup fresh parsley (finely chopped)
  • 1 eureka lemon (small, for Zest)
  • 1 clove garlic (grated)
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    NutritionView More

    510Calories
    Sodium39% DV940mg
    Fat22% DV14g
    Protein31% DV16g
    Carbs26% DV77g
    Fiber16% DV4g
    Calories510Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium940mg39%
    Potassium620mg18%
    Protein16g31%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate77g26%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A210%
    Vitamin C50%
    Calcium25%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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