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Instant Pot Italian Butternut Squash Risotto
Instant Pot Italian Butternut Squash Risotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Butternut squash risotto with Parmesan, balsamic, and olive oil cooked effortlessly in your Instant Pot for a taste of Italy.
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)
Instructions:
  • Begin by heating a multi-functional pressure cooker (such as Instant Pot) on the Saute function. Add olive oil, onion, carrot, and celery, stirring and cooking until tender for about 3 minutes. Mix in garlic and rosemary. Toss in butternut squash and leek; cook and stir occasionally until slightly softened for about 3 minutes.
  • Cook the rice in the pot with the olive oil-vegetable mixture for about 2 minutes until each grain is coated. Deglaze with wine and simmer for 3 minutes. Add vegetable broth, stirring to incorporate everything from the sides of the pot. Simmer for 1 minute.
  • Securely seal the lid and set the pressure to high following the manufacturer's guidelines. Cook under pressure for 6 minutes, then let the pressure naturally release for 10 to 15 minutes.
  • After safely releasing pressure as per manufacturer's instructions, uncover and stir in smoked mozzarella and 1/2 cup Parmesan cheese.
  • Divide the balsamic vinegar evenly among 4 plates. Spoon risotto equally onto each plate and sprinkle with the remaining Parmesan cheese. Serve hot.

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