INSTANT POT® ITALIAN BUTTERNUT SQUASH RISOTTO

Instant Pot® Italian Butternut Squash Risotto image

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.

Provided by Buckwheat Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 14

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)

Steps:

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.

Nutrition Facts : Calories 572.9 calories, Carbohydrate 87.2 g, Cholesterol 20.8 mg, Fat 14.7 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 5.3 g, Sodium 756.4 mg, Sugar 6.6 g