Easiest, no-fuss risotto in the Instant Pot®.
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 4 cups peeled and cubed butternut squash (1/2-inch pieces), divided
- 3 cloves garlic
- 2 cups Arborio rice
- ¼ cup dry white wine
- 2 cups vegetable broth
- 1 (8 ounce) package sliced portobello mushrooms
- ½ cup chopped red bell pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh flat-leaf parsley, or to taste
- ¼ cup grated Parmesan cheese
Directions
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.
Cook’s Note:
Baby bella mushrooms can be substituted for the portobello mushrooms if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 409 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat1g | 7% |
Cholesterol3mg | 1% |
Sodium373mg | 16% |
Total Carbohydrate79g | 29% |
Dietary Fiber4g | 15% |
Total Sugars5g | |
Protein9g | |
Vitamin C39mg | 195% |
Calcium102mg | 8% |
Iron2mg | 11% |
Potassium590mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this