Instant Pot® Butternut Squash Risotto With Mushrooms Recipe

Name: Instant Pot® Butternut Squash Risotto With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
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.
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.
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.

2090

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium white onion, chopped, 4 cups peeled and cubed butternut squash (1/2-inch pieces), divided, 3 cloves garlic, and more.

Yes, Instant Pot® Butternut Squash Risotto With Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Butternut Squash Risotto With Mushrooms

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