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

Ingredients

• ½ teaspoon kosher salt
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• ½ cup chopped red bell pepper
• 3 cloves garlic
• 2 cups vegetable broth
• ¼ cup dry white wine
• 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

Recipe Instructions

Step 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.

Step 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.

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

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.