AuthorNoemieIn that recipe, the risotto will be mixed up with squash, curry, and herbs. Some milk and cheese will be used to cook the rice making it moist and tasty.
Ingredients
400 g arborio rice
1 white onion, minced
500 g butternut squash, peeled, seeded and cut into cubes of 1cm
40 g butter
200 ml milk
1 l vegetable broth
Parmesan cheese
100 g fresh goat cheese
1 tbsp curry
Salt, pepper
Directions
Put the instant pot in mode browning
In the butter, brown the onions and squash 3min
Add the rice
Fry 3min more
Add the milk, broth, curry, salt and pepper
Put the instant pot under pressure 15min
At the end of the cooking, add the goat and parmesan cheese
Keep warm 3min
Ingredients
400 g arborio rice
1 white onion, minced
500 g butternut squash, peeled, seeded and cut into cubes of 1cm
40 g butter
200 ml milk
1 l vegetable broth
Parmesan cheese
100 g fresh goat cheese
1 tbsp curry
Salt, pepper
Directions
Put the instant pot in mode browning
In the butter, brown the onions and squash 3min
Add the rice
Fry 3min more
Add the milk, broth, curry, salt and pepper
Put the instant pot under pressure 15min
At the end of the cooking, add the goat and parmesan cheese
Keep warm 3min