Saffron and Butternut Squash Risotto

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

For the Saffron Butternut Squash Risotto:
● 1 small onion, finely diced
● 2 cloves garlic, minced
● 1 small butternut squash, peeled, seeded, and cubed (about 3 cups)
● 1 1⁄2 cups Arborio rice
● 4 cups vegetable or chicken broth, warmed
● 1 tablespoon white miso paste
● 1/2 cup dry white wine (optional)
● 1 pinch saffron threads (about 1/8 tsp)
● 1/2 cup grated Parmesan cheese
● 2 tablespoons olive oil, divided
● 4 tablespoons unsalted butter
● Salt and pepper, to taste
● Fresh thyme, for garnish

Instructions:

1. Preheat oil:
Heat the olive oil in the inner pot using the Sauté-then-Simmer STS® function.

2. Sauté Onion:
Add onion and a nice big pinch of salt and pepper. Cook until onion softens
and is translucent, about 10 minutes. Stir occasionally. Add in minced garlic
and cook for another minute until fragrant. Add the white wine and miso paste
and stir to combine.

3. Combine Liquids, Rice, and Salt:
Pour in vegetable broth, Arborio riceand squash. Add another hefty pinch or
two of salt, and the pinch of saffron. Close the lid. The cooker will automatically
simmer the contents.

4. Final Steps:
Allow the contents to cook for 30-35 minutes, until all of the liquid is absorbed,
then carefully open up the lid then stir in the parmesan and butter. Taste and
add more salt and pepper if needed. Remove the risotto to a serving dish and
garnish with more parmesan and fresh thyme if desired.