Instant Pot risotto with sausage, butternut squash & kale
- 6 cups kale
- 3 yellow onions
- 6 cups butternut squash, pre-chopped
- ¾ cup butter
- 2 ¼ lbs italian turkey sausage
- 4 ½ cups arborio rice
- 1 ½ cups white wine
- 10 ½ cups chicken broth
- 1 ½ cups shredded parmesan cheese
- 1 ½ tsp nutmeg
- ⅓ cup fresh sage
Chop or tear kale into bite-sized pieces, discarding the tough center stems. Peel and dice onion.
Place trivet and steaming basket in Instant Pot, then add 6 cups water. Place butternut squash in basket and lock lid in place. Select Manual; high pressure for 1.5 minutes. After cooking, quick release pressure and remove squash. Set aside.
Rinse Instant Pot and wipe dry. Set to Saute; more heat and add 6 tbsp butter. Add turkey sausage and onion and cook, stirring often and breaking up turkey sausage into small pieces, about 6 minutes. (Sausage will not be fully cooked through.) Add arborio rice and toast, stirring to coat rice in the rendered fat, about 2 minutes.
Add white wine and bring to a boil. Stir in chicken broth, kale and salt and pepper to taste.
Lock lid in place; set to Manual, high pressure for 6 minutes. After cooking, quick release pressure and carefully remove lid. Taste risotto: rice should be tender and creamy. If rice is too firm, add 1 ½ cup water or broth and set pot to Saute; normal heat. Cook, stirring often, 2 to 3 minutes or until rice is desired tenderness.
Stir in butternut squash, parmesan and remaining 6 tbsp butter. Season with nutmeg, plus salt and pepper to taste. Coarsely chop sage and sprinkle on top to serve.