Name: Instant Pot Butternut Squash Risotto with Mushrooms
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; White onion, chopped - 1 medium; Peeled and cubed butternut squash (1/2-inch pieces), divided - 4 cups; Garlic - 3 cloves; Arborio rice - 2 cups; Dry white wine - ¼ cup; Vegetable broth - 2 cups; Sliced portobello mushrooms - 1 (8 ounce) package; Chopped red bell pepper - ½ cup; Kosher salt - ½ teaspoon; Freshly grated nutmeg - ¼ teaspoon; Chopped fresh flat-leaf parsley, or to taste - 2 tablespoons; Grated Parmesan cheese - ¼ cup

Instant Pot Butternut Squash Risotto with Mushrooms

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Butternut Squash Risotto with Mushrooms

1. Olive oil - 2 tablespoons

2. White onion, chopped - 1 medium

3. Peeled and cubed butternut squash (1/2-inch pieces), divided - 4 cups

4. Garlic - 3 cloves

5. Arborio rice - 2 cups

6. Dry white wine - ¼ cup

7. Vegetable broth - 2 cups

8. Sliced portobello mushrooms - 1 (8 ounce) package

9. Chopped red bell pepper - ½ cup

10. Kosher salt - ½ teaspoon

11. Freshly grated nutmeg - ¼ teaspoon

12. Chopped fresh flat-leaf parsley, or to taste - 2 tablespoons

13. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Instant Pot Butternut Squash Risotto with Mushrooms

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.

2. Stage

Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.

3. Stage

Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.