Instant Pot Italian Butternut Squash Risotto
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Ingredients for - Instant Pot Italian Butternut Squash Risotto

1. Extra-virgin olive oil - 2 tablespoons
2. Chopped onion - ⅛ cup
3. Chopped carrot - ⅛ cup
4. Chopped celery - ⅛ cup
5. Garlic, minced - 1 clove
6. Fresh rosemary, minced - 1 tablespoon
7. Peeled and diced butternut squash - 2 cups
8. Chopped leek - ½ cup
9. Arborio rice - 1 ½ cups
10. Dry white wine - ½ cup
11. Warm vegetable broth - 4 cups
12. Shredded smoked mozzarella cheese - ½ cup
13. Freshly grated Parmesan cheese, divided - ¾ cup
14. Balsamic vinegar (such as Aceto Balsamico di Modena) - 4 teaspoons

How to cook deliciously - Instant Pot Italian Butternut Squash Risotto

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.

2. Stage

Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.

3. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.

5. Stage

Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.