Instant Pot® Butternut Squash Risotto with Mushrooms The Best Recipes

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Instant Pot® Butternut Squash Risotto with Mushrooms

"Easiest, no-fuss risotto in the Instant Pot®."

Ingredients :

• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 4 cups peeled and cubed butternut squash (1/2-inch pieces), divided
• 3 cloves garlic
• 2 cups Arborio rice
• 1/4 cup dry white wine
• 2 cups vegetable broth
• 1 (8 ounce) package sliced portobello mushrooms
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons chopped fresh flat-leaf parsley, or to taste
• 1/4 cup grated Parmesan cheese

Instructions :

Prep : 10M	Cook : 6M	Ready in : 50M

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
• 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.
• 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.
• 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.

Notes :

• Baby bella mushrooms can be substituted for the portobello mushrooms if desired.

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