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Instant Pot Butternut Squash Risotto with Mushrooms

3

50 min

Instant Pot Butternut Squash Risotto with Mushrooms

Instant Pot Butternut Squash Risotto with Mushrooms Photo 1

Category

Rice Recipes

Time

50 min

Serving

6 persons

Calories

409

Rating

3.00★ (5)

Cuisine

Author: Victoria Buriak
Easiest, no-fuss risotto in the Instant Pot®.

Ingredients

  • olive oil: 2 Tbsp
  • medium white onion: 1 piece (chopped)
  • butternut squash (1/2-inch pieces): 4 cups (divided, peeled and cubed)
  • garlic: 3 clove
  • arborio rice: 2 cups
  • dry white wine: 0.25 cup
  • vegetable broth: 2 cups
  • portobello mushrooms: 1 pack (8 ounce pack, sliced)
  • red bell pepper: 0.5 cup (chopped)
  • kosher salt: 0.5 tsp
  • freshly grated nutmeg: 0.25 tsp
  • fresh flat-leaf parsley: 2 Tbsp (to taste, chopped)
  • Parmesan cheese: 0.25 cup (grated)

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Stages of cooking

Instant Pot Butternut Squash Risotto with Mushrooms Photo 21
Instant Pot Butternut Squash Risotto with Mushrooms Photo 32
Instant Pot Butternut Squash Risotto with Mushrooms Photo 43
Instant Pot Butternut Squash Risotto with Mushrooms Photo 54
  1. 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.
    Instant Pot Butternut Squash Risotto with Mushrooms Photo 2
  2. 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.
    Instant Pot Butternut Squash Risotto with Mushrooms Photo 3
  3. 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.
    Instant Pot Butternut Squash Risotto with Mushrooms Photo 4
  4. 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.
    Instant Pot Butternut Squash Risotto with Mushrooms Photo 5

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