How to Make Instant Pot Italian Butternut Squash Risotto - A Step-by-Step Guide

Italian Butternut Squash Risotto is a creamy and comforting dish that is perfect for a cozy night in. This dish is a favorite in Italian cuisine, and it's a perfect way to showcase the rich, sweet flavor of butternut squash. Traditionally, risotto is made by patiently stirring the rice as it absorbs the cooking liquid, but with the help of an Instant Pot, this dish can be made in a fraction of the time.

One of the key ingredients in this recipe is butternut squash, which adds a rich a...

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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)

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 4

  • 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

    573 cal.

    • Total Fat: 15g
    • Saturated Fat: 5g
    • Cholesterol: 21mg
    • Sodium: 756mg
    • Total Carbohydrate: 87g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 17mg
    • Calcium: 238mg
    • Iron: 2mg
    • Potassium: 347mg