I’ve made this twice. It was loved by my ENTIRE family! I doubled the recipe the second time and cooked it for twice the recipe time- it was perfect. The first time I 1&1/2’ed the recipe- and I increased the time by 1/2. Thank you for a new family favourite!
Better than bouillon is so amazing and I discovered they’re making more flavors, even sautéed onion which is phenomenal to add a tad to thin slices of beef for philly cheese steak, was well as in the onion/pepper/mushroom sauté , I love all I’ve tried, beef, chicken, vegetable garlic, mushroom, onion, all phenomenal cooks helpers, saves on my homemade broth and adds a ton of flavor 😋
Omg...theeeeee best risotto I have ever made! Ps. I grated my squash so it was easier to mix in after cooked so I didn’t have to stir it so much after. To die for!!!! Thanks, jeff
I was just creating my weekly meal plan and wondering what to do with a squash, shrooms and a part bottle of plonk. So this pops up right in the nick of time. yay! Thank you!
This was reallllyyyy good!!! Made exactly to recipie. I did have some of my chuncks of squash that were still in chunk form. Although soft enough were i could kind of squish against the side of the pot with the stir spoon. In that case would anyone do anything different? Pressure cook for 7 instead of 6 min? Saute them longer? or is what i had to be expected? Just took more stirring and some squash squishing :) still VERY GOOD! Wife loved it
I've tried making Risotto the 'old fashioned' way and failed miserably. Can't wait to try this in my instant pot (I got it six months ago) I love, love, love it.
Darlin' this looks amazing and I'm definitely gonna make it.However, my love,the butter you added with the olive oil in the beginning isn't vegan either, but they could always just use vegan butter and make their own vegan parmesan cheese as well....most vegans know already what to substitute for the non vegan ingredients anyhow. Man, I dooo love me some butternut! And you, of course....rock on!
That looks amazing! I laughed at the owl bit...too funny Lol By the way I got the ecovana pan set and made lasagna rolls. I'm a new subscriber to your channel. Looking forward to making more recipes.:)
Gotta Love You Jeffrey, and I just cut my butternut in half and save the seed's for next year, then I just take a watermellon scooper and scoop it out, I dont like to peel it, just an idea
Wow this looks (friggin 😊) amazing! I noticed you linked to the 6 quart pot ... My pot is smaller so I wondered if that would be a problem (overflow?) Love your recipes!
I am guessing you figured this out, but when I am questioning cooking times with my 3 qt I refer back to this video. ruclips.net/video/3Wy2uZh9-Ao/видео.html
Great recipe, as always. Jeff, you are such an inspiration! Thank you for sharing your wisdom with us. :P Just an idea for the future, when you'll run out of ideas: cheesecake. Just saying... :)
I tried this but doubled the recipe and it kept sticking to the bottom of the pot causing a “burn” message. After this happened a second time I transferred to a pan on the stove. Should I have doubled the rice? Didn’t even reach pressure. Used 8qt pot
I so want to make this, but would need to leave out the mushrooms, as my wife is allergic to them. 😢 We also make a Butternut Squash chili which the entire family loves.
Did you adjust anything with the recipe since you didn't put mushrooms in? Or just do everything else the same? I am going to make this but hate mushrooms.
@@StacyandThomas - I haven't made it yet. Planning on giving it a try this week. I'm thinking I may end up adding a little something like oyster sauce or Worcestershire sauce to add the umami that the mushrooms would normally provide, and for a little more liquid, as mushrooms tend release liquid when cooked.
Someone please tell me a good, cheap white wine to cook with. I'm not fluent with the wine world. I drink Moscato and that's probably to sweet to cook with. Plus I don't want to waste it on cooking 🤣🤣
Dear Jeff, I don’t think the photo looks appetizing. Also the “music” in the background is very unpleasant. Otherwise I might make the recipe. Thank you.
![Tee Grizzley - Detroit (Feat. 42 Dugg) [Official Video]](http://i.ytimg.com/vi/aeKfTtt0x14/mqdefault.jpg)
I’ve made this twice. It was loved by my ENTIRE family! I doubled the recipe the second time and cooked it for twice the recipe time- it was perfect. The first time I 1&1/2’ed the recipe- and I increased the time by 1/2. Thank you for a new family favourite!
Better than bouillon is so amazing and I discovered they’re making more flavors, even sautéed onion which is phenomenal to add a tad to thin slices of beef for philly cheese steak, was well as in the onion/pepper/mushroom sauté , I love all I’ve tried, beef, chicken, vegetable garlic, mushroom, onion, all phenomenal cooks helpers, saves on my homemade broth and adds a ton of flavor 😋
Jeff, I cooked this for my wife who really enjoyed it! (BTW - we used cut squash from the grocery store, which cooked perfectly!)
I just made from your cookbook. O M G! I could have eaten the entire batch
I just made this, and it is absolutely fantastic! Jeffrey, you are an Instant Pot GOD!!!
So glad you loved it, Stephanie! One of my fave risottos ever!
Omg...theeeeee best risotto I have ever made! Ps. I grated my squash so it was easier to mix in after cooked so I didn’t have to stir it so much after.
To die for!!!! Thanks, jeff
I made it for supper! Thanks for the inspiration. I can't wait for my husband to taste it!
Jeff, love this video. One tip, microwave you squash for 10 -15 minutes makes it easy to cook and peel.
I was just creating my weekly meal plan and wondering what to do with a squash, shrooms and a part bottle of plonk. So this pops up right in the nick of time. yay! Thank you!
Catherine Lundgren plonk?
Oh man I just made this but with asparagus instead of squash. Ssoooooo great. Thank you!,
This was fantastic! Very creamy and delicious.
Jeff you're the best keep making awesome videos can't wait for your book to come out I preordered 3 love ya
This was reallllyyyy good!!! Made exactly to recipie. I did have some of my chuncks of squash that were still in chunk form. Although soft enough were i could kind of squish against the side of the pot with the stir spoon. In that case would anyone do anything different? Pressure cook for 7 instead of 6 min? Saute them longer? or is what i had to be expected?
Just took more stirring and some squash squishing :) still VERY GOOD! Wife loved it
OMG Jeff you are freaking hilarious!!!!! love your sense of humor. And your a great cook!
thanks for the video :) looks so yummy
I've tried making Risotto the 'old fashioned' way and failed miserably. Can't wait to try this in my instant pot (I got it six months ago) I love, love, love it.
I cannot wait to make this !
For the last optional step, if you wanted the cheesy taste but want to keep it vegan, I bet nutritional yeast would be a great substitution.
Used sweet potato instead and it was great
it looks like a wonderful side dish!
This looks delicious!!
Great job! Thanks Jeff!!❤️❤️
Darlin' this looks amazing and I'm definitely gonna make it.However, my love,the butter you added with the olive oil in the beginning isn't vegan either, but they could always just use vegan butter and make their own vegan parmesan cheese as well....most vegans know already what to substitute for the non vegan ingredients anyhow. Man, I dooo love me some butternut! And you, of course....rock on!
That looks amazing! I laughed at the owl bit...too funny Lol
By the way I got the ecovana pan set and made lasagna rolls. I'm a new subscriber to your channel. Looking forward to making more recipes.:)
That looks good! Mmmm
Gotta Love You Jeffrey, and I just cut my butternut in half and save the seed's for next year, then I just take a watermellon scooper and scoop it out, I dont like to peel it, just an idea
Watching this video made me hungry for pork chops. Wouldn't this make a great side dish? Another "must make" dish! Thanks, Jeff!
Looks good! Thanks!
Haha the butternut squash was so hard it took you 2 snaps to cut it.
Yum! Can't wait to make this recipe!
Wow this looks (friggin 😊) amazing! I noticed you linked to the 6 quart pot ... My pot is smaller so I wondered if that would be a problem (overflow?) Love your recipes!
I am guessing you figured this out, but when I am questioning cooking times with my 3 qt I refer back to this video. ruclips.net/video/3Wy2uZh9-Ao/видео.html
Great recipe, as always. Jeff, you are such an inspiration! Thank you for sharing your wisdom with us. :P Just an idea for the future, when you'll run out of ideas: cheesecake. Just saying... :)
I tried this but doubled the recipe and it kept sticking to the bottom of the pot causing a “burn” message. After this happened a second time I transferred to a pan on the stove. Should I have doubled the rice? Didn’t even reach pressure. Used 8qt pot
Can you give an example of a dry white wine please. Thanks.
Jeffery I now have to be on a low sodium diet, 2000 mg a day. How do accomplish with your recommend
recipes
At my market I can buy butternut squash cut into cubes.
How about precooking the squash for just a few minutes. By then it would be soft enough to cut.
Joelle Spice this is what I do. This squash is extremely difficult to cut. I microwave mine for a few minutes first.
I so want to make this, but would need to leave out the mushrooms, as my wife is allergic to them. 😢
We also make a Butternut Squash chili which the entire family loves.
Did you adjust anything with the recipe since you didn't put mushrooms in? Or just do everything else the same? I am going to make this but hate mushrooms.
@@StacyandThomas - I haven't made it yet. Planning on giving it a try this week. I'm thinking I may end up adding a little something like oyster sauce or Worcestershire sauce to add the umami that the mushrooms would normally provide, and for a little more liquid, as mushrooms tend release liquid when cooked.
We have a large family, If I want to double the recipe, do I still cook it for the same amount of time or do I double the time?
Delicious, not one single thing in that recipe that I don't like.
If you’re vegan, sub nutritional yeast for the cheese.
Wonder how the mushroom base better than bouillon would be?
A Murphy I bet it would work, nice idea, I will try it that way, thanks!
Shame you couldn't show how to cut up the squash, I'll figure it out, nice recipe, looks good
Jim Estep Martha Stewart does a demonstration.
Jim Estep I usually cut the squash in half at the thinnest part so I have a flat surface to place down when I cut it. It’s a work out, for sure!
They make vegan parmesan cheese btw :)
Definitely going to try this!
take a break make French dip sandwich
Do you have a substitute for the white wine?
Christine Tansingco just use more stock or water if you don't cook with wine
You could add a splash of white balsamic vinegar and more broth.
Someone please tell me a good, cheap white wine to cook with. I'm not fluent with the wine world. I drink Moscato and that's probably to sweet to cook with. Plus I don't want to waste it on cooking 🤣🤣
Melissa Johnson try a cheap chardonnay. They have them in any supermarket. My favorite cheap chardonnay is Yellowtail brand. Very good for cooking!
Courtney Hamilton thank you! I'll definitely pick some up!
I always use Holland House White Cooking Wine usually found in the condiments section of your store.
I buy the little 4 pack (187 ml each) of Woodbridge Chardonnay to cook with. Open the little bottles as needed and the remainder stays fresh.
Dear Jeff,
I don’t think the photo looks appetizing. Also the “music” in the background is very unpleasant. Otherwise I might make the recipe. Thank you.
Looks delish, but stop using that junk garlic. Use fresh.....that garlic looks like crap.