Instant Pot Butternut Squash Risotto with Mushrooms

Name: Instant Pot Butternut Squash Risotto with Mushrooms
Total time: 35 min
Yield: 6 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; ¼ cup dry white wine; 2 cups vegetable broth; 1 (8 ounce) package sliced portobello mushrooms; ½ cup chopped red bell pepper; 🧂 ½ teaspoon kosher salt; ¼ teaspoon freshly grated nutmeg; 2 tablespoons chopped fresh flat-leaf parsley, or to taste; ¼ cup grated Parmesan cheese

Cost $12, save $15

35 Min
6 Servings
$12

Instant Pot Butternut Squash Risotto with Mushrooms

Cost $12, save $15

35 Min
6 Servings
$12

INGREDIENTS

Base 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
- ¼ cup dry white wine
- 2 cups vegetable broth
Vegetables and Seasonings
- 1 (8 ounce) package sliced portobello mushrooms
- ½ cup chopped red bell pepper
- 🧂 ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh flat-leaf parsley, or to taste
Toppings
- ¼ cup grated Parmesan cheese

STEPS

Turn on the Instant Pot and select Saute function. Add olive oil when the pot is hot. Add onion and saute, stirring occasionally, until translucent, about 300 seconds. Add 1/2 the butternut squash and garlic, and saute until squash is browned on all sides, 300 seconds.

Push the squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom, 240 seconds. Pour wine into the pot and bring to a boil, scraping browned bits off the bottom with a wooden spoon.

Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the remaining squash into the pot. Stir; close and lock the lid. Select high pressure and set timer for 300 seconds. Allow 600-900 seconds for pressure to build.

Release pressure using the quick-release method, about 300 seconds. Remove lid. Stir in parsley and top with Parmesan cheese.

NUTRIENTS

Per 1 serving

🔥

409

Calories

9
Protein
79
Carbs
6
Fats

💡 For a creamier risotto, use an extra tablespoon of olive oil or a small knob of butter while stirring in Parmesan cheese.Adding a squeeze of lemon juice right before serving provides a fresh, tangy flavor.This recipe is perfect for meal prepping; store leftovers in an airtight container for up to 3 days.You can substitute Parmesan cheese with nutritional yeast for a vegan version.