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Risotto with butternut and fresh goat cheese

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

In 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.

 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

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

Nutrition Facts

Servings 4