Instant Pot Italian Butternut Squash Risotto

Fresh butternut squash and classic Italian flavors like Parmesan cheese, balsamic vinegar, and olive oil combine in this traditional risotto made easily in your Instant Pot.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 573 Calories

Ingredients

• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary, minced
• 2 cups peeled and diced butternut squash
• 4 cups warm vegetable broth
• 4 teaspoons balsamic vinegar (such as Aceto Balsamico di Modena)
• 0.5 cup dry white wine
• 1.5 cups Arborio rice
• 0.75 cup freshly grated Parmesan cheese, divided
• 0.125 cup chopped onion
• 0.125 cup chopped carrot
• 0.125 cup chopped celery
• 0.5 cup chopped leek
• 0.5 cup shredded smoked mozzarella cheese

Recipe Instructions

Step 1

Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.

Step 2

Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 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, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.