Name: Instant Pot Italian Butternut Squash Risotto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Extra-virgin olive oil - 2 tablespoons; Chopped onion - ⅛ cup; Chopped carrot - ⅛ cup; Chopped celery - ⅛ cup; Garlic, minced - 1 clove; Fresh rosemary, minced - 1 tablespoon; Peeled and diced butternut squash - 2 cups; Chopped leek - ½ cup; Arborio rice - 1 ½ cups; Dry white wine - ½ cup; Warm vegetable broth - 4 cups; Shredded smoked mozzarella cheese - ½ cup; Freshly grated Parmesan cheese, divided - ¾ cup; Balsamic vinegar (such as Aceto Balsamico di Modena) - 4 teaspoons

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.