Instant Pot Butternut Squash Risotto with Mushrooms

Name: Instant Pot Butternut Squash Risotto with Mushrooms
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
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; 0.25 cup dry white wine; 2 cups vegetable broth; 1 (8 ounce) package sliced portobello mushrooms; 0.5 cup chopped red bell pepper; 0.5 teaspoon kosher salt; 0.25 teaspoon freshly grated nutmeg; 2 tablespoons chopped fresh flat-leaf parsley, or to taste; 0.25 cup grated Parmesan cheese

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Easiest, no-fuss risotto in the Instant Pot®.

Recipe by Cindy Spalding

Updated on February 16, 2023

Prep Time:

10 mins

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

50 mins

Servings:

6

Jump to Nutrition Facts

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

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.
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.
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.
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)

409	Calories
6g	Fat
79g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 409
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	7%
Cholesterol 3mg	1%
Sodium 373mg	16%
Total Carbohydrate 79g	29%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 9g
Vitamin C 39mg	195%
Calcium 102mg	8%
Iron 2mg	11%
Potassium 590mg	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.