Instant Pot® Italian Butternut Squash Risotto

Fresh butternut squash and classic Italian "aromi" join up for traditional risotto flavor made easy in your Instant Pot®. This will save a bit of time and a lot of muscle work but won't cheat on flavor.

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

Ingredients

• 1 clove garlic, minced
• ⅛ cup chopped onion
• ½ cup dry white wine
• 2 tablespoons extra-virgin olive oil
• 1 ½ cups Arborio rice
• ½ cup chopped leek
• ¾ cup freshly grated Parmesan cheese, divided
• ⅛ cup chopped carrot
• ⅛ cup chopped celery
• 1 tablespoon fresh rosemary, minced
• 2 cups peeled and diced butternut squash
• 4 cups warm vegetable broth
• ½ cup shredded smoked mozzarella cheese
• 4 teaspoons balsamic vinegar (such as Aceto Balsamico di Modena)

Recipe Instructions

Step 1

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 2

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 3

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 4

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.

Step 5

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