Instant Pot Italian Butternut Squash Risotto
Recipe by Buckwheat Queen from allrecipes.com
Dinner 60 Mins.
Ingredients
4
4 servings
- •2 tablespoons extra-virgin olive oil
- •0.125 cup chopped onion
- •0.125 cup chopped carrot
- •0.125 cup chopped celery
- •1 clove garlic, minced
- •1 tablespoon fresh rosemary, minced
- •2 cups peeled and diced butternut squash
- •0.5 cup chopped leek
- •1.5 cups Arborio rice
- •0.5 cup dry white wine
- •4 cups warm vegetable broth
- •0.5 cup shredded smoked mozzarella cheese
- •0.75 cup freshly grated Parmesan cheese, divided
- •4 teaspoons balsamic vinegar (such as Aceto Balsamico di Modena)
Instructions
- 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.
- 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.
- 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.
- 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.
- Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 573
- Carbohydrate: 87g
- Fat: 15g
- Fiber: 4g
- Protein: 16g
- Sugar: 7g
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