Pressure-cooker butternut squash risotto with frizzled sage and brown butter from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow miso for white miso.

  • FJT on February 20, 2020

    I’m going to be the dissenting voice on this one. I love risotto and really like butternut squash but this was one of the worst risottos I’ve ever made (I have made others in a pressure cooker before). No-one enjoyed it and I won’t be making it again.

  • ebalk02 on February 16, 2020

    A delicious regular in my kitchen - worth planning ahead to make the puree and roasted squash bits in advance. I've also omitted the miso and just added a bit more salt and it doesn't suffer for it.

  • Grywhp on November 30, 2018

    Rich and creamy without added cream, this recipe is a solid fall dish. I made it the traditional way instead of in the pressure cooker and it probably took an extra cup or two of liquid to finish. Next time I would pair it with something bright like a salad with a lemony vinaigrette.

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