Instant Pot Butternut Squash Risotto with Mushrooms
Description
Made in the Instant Pot in under an hour, this no-fuss vegan risotto stars creamy butternut squash and earthy mushrooms.
Ingredients
•
2 tablespoons olive oil
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1 medium white onion, chopped
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4 cups peeled and cubed butternut squash (1/2-inch pieces), divided
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3 cloves garlic
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2 cups Arborio rice
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1/4 cup dry white wine
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2 cups vegetable broth
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1 (8 ounce) package sliced portobello mushrooms
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1/2 cup chopped red bell pepper
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly grated nutmeg
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2 tablespoons chopped fresh flat-leaf parsley, or to taste
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1/4 cup grated Parmesan cheese
Directions
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.
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.
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.
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.