Instant Pot Butternut Squash Risotto with Mushrooms

Instant Pot Butternut Squash Risotto with Mushrooms

Made in the Instant Pot in under an hour, this no-fuss vegan risotto stars creamy butternut squash and earthy mushrooms.

Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
409 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 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.
Step 4
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

Ingredients

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

Categories

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