Name: Instant Pot Italian Butternut Squash Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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)

Instant Pot Italian Butternut Squash Risotto

4.3

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5 Reviews

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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.

Recipe by Buckwheat Queen

Updated on February 20, 2023

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

1 hrs

Servings:

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Tips

You can use carnaroli rice instead of Arborio rice as well.

Other smoked cheese can be used instead of smoked mozzarella.

Nutrition Facts (per serving)

573	Calories
15g	Fat
87g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 573
% Daily Value *
Total Fat 15g	19%
Saturated Fat 5g	27%
Cholesterol 21mg	7%
Sodium 756mg	33%
Total Carbohydrate 87g	32%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 16g
Vitamin C 17mg	86%
Calcium 238mg	18%
Iron 2mg	12%
Potassium 347mg	7%

* 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.