Winter is almost over but the supermarket still have got lots of butternuts going at a really good price. Butternuts are not only yummy but is chock full of vitamins and minerals; carotenoids, vit A, vit C, vit B2, vit B3, vit B6, vit K, fiber, manganese, copper, potassium, pantothenic acid, folate, omega-3 fats and magnesium. I cannot find any reason not to eat it.
Serves 4 | 15 mins (Instant Pot) 30 mins (Stovetop)
- 340g or 0.75lbs Butternut Squash; peeled and cubed
- 200g or 0.45lbs Corn
- 1 1/2 tbsp minced Garlic
- 2 tbsp Unsalted Butter or Olive Oil
- 1 1/2 cups Arborio Rice (short/medium grain rice is fine too)
- 2 cups Unsalted/Low Sodium Chicken/Vegetable Broth
- 1/2 cup White Wine
- 1 tsp Salt (omit if using Salted Broth)
- 1/4 tsp Sage
- Pinch of Saffron (you can omit if you find it too expensive)
- Parmesan Cheese for garnish
- Parsley for garnish
- For IP users, use the Sauté MORE mode and wait for indicator to indicate ‘HOT’. For stove top users, use medium heat.
- Sauté Butter/Oil and Butternut Squash for 2 mins. Add an extra min if using frozen squash.
- Add Corn and sauté another 1 min. Add an extra min if using frozen corn.
- Add Sage and Garlic and sauté for another minute.
- For IP users, press ‘Cancel’. Use Sauté Low for the following steps.
- Mix in the rice.
- Add White Wine.
- Add Broth or Water (plus Broth paste) and deglaze if necessary. Let it cook for 2-3 mins so that the alcohol can evaporated. Add salt if using unsalted broth.
- For IP users, set to ‘Manual’, 5 mins, High Pressure. Do a gradual quick release when it beeps.
- -or- For the stovetop, simmer over a low medium fire. You will need to check, keep stirring and add more broth. Do not let it dry up and burn. It should take 15-20 mins to cook.
- Garnish and serve hot!
PS: This meal can be frozen and reheated when you want to eat (do not add cheese when freezing). There are some foods that cannot be frozen – check it out here!