Instant Pot® Italian Butternut Squash Risotto recipe
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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)
Nutrition Info
- 572.9 caloriescarbohydrate: 87.2 gcholesterol: 20.8 mgfat: 14.7 gfiber: 3.9 gprotein: 16.1 gsaturatedFat: 5.3 gservingSize: -sodium: 756.4 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Italian Butternut Squash Risotto
Directions
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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.