Instant Pot Butternut Squash Risotto with Mushrooms
This creamy Instant Pot risotto combines sweet butternut squash with earthy portobello mushrooms, Arborio rice, garlic, onion, and a splash of dry white wine. Nutmeg, parsley, and Parmesan add fragrant, rounded flavor, making it a comforting choice for a relaxed weeknight dinner or a cozy autumn meal.
- Prep10 mins
- Cook35 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Instant Pot Butternut Squash Risotto with Mushrooms, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 14 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 58
- Heart Health
- 71
- Metabolic
- 47
- Digestive
- 35
- Inflammatory
- 36
- Performance
- 55
- General Wellness
- 1
Turn on a multifunctional pressure cooker, such as an Instant Pot, and select the Sauté function. Add olive oil when the pot is hot. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the butternut squash and garlic. Sauté, stirring occasionally, until the squash is browned on all sides, 5 to 10 minutes.
- 2
Push the squash mixture to the side of the pot. Add the rice and stir to coat. Sauté, stirring frequently, until the rice starts to stick to the bottom of the pot, 3 to 4 minutes. Pour the wine into the pot and bring it to a boil while scraping the browned bits from the bottom with a wooden spoon.
- 3
Pour the vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir, then close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
- 4
Cover the vent with a towel and twist to release the pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in the parsley and top with Parmesan cheese.
- 5
Saute, stirring occasionally, until the squash is browned on all sides, 5 to 10 minutes.
- 6
Push the squash mixture to one side of the pot.
- 7
Add the rice and stir to coat.
- 8
Saute, stirring frequently, until it begins to stick to the bottom of the pot, 3 to 4 minutes.
- 9
Pour the wine into the pot and bring it to a boil, scraping the browned bits from the bottom with a wooden spoon.
- 10
Pour in the vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the remaining squash.
- 11
Stir, then close and lock the lid.
- 12
Select high pressure according to the manufacturer's instructions and set the timer for 5 minutes.
- 13
Allow 10 to 15 minutes for the pressure to build.
- 14
Cover the vent with a towel and twist to release pressure using the quick-release method, about 5 minutes.
- 15
Unlock and remove the lid.
- 16
Stir in the parsley and top with Parmesan cheese.
- Calories 427.7 kcal High 21%
- Protein 12.09 g Good Source 24%
- Carbohydrate 75.92 g 28%
- Total Fat 8.02 g Moderate 10%
- Saturated Fat 2.27 g Moderate 11%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 8.98 mg Low Source 3%
- Sodium 355.33 mg Moderate 15%
- Dietary Fiber 6.3 g Good Source 23%
- Total Sugars 4.95 g --
- Added Sugars 0.4 g Low Source 1%
- Calcium 188.16 mg Moderate 14%
- Iron 4.21 mg Good Source 23%
- Potassium 743.82 mg Moderate 16%
- Vitamin A 718.61 mcg Good Source 80%
- Vitamin C 50.9 mg Good Source 57%
- Vitamin D 0.11 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Gluten
- Sulfites
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Instant Pot Butternut Squash Risotto with Mushrooms is an Italian side dish recipe made with 16 ingredients. It takes about 45 mins, serves 6, and is rated medium. Key ingredients include Arborio Rice, Butternut Squash, Fresh Parsley, and Garlic. Each serving provides about 427.7 kcal, and is a good source of protein.
Recipe Questions
- What is Instant Pot Butternut Squash Risotto with Mushrooms?
- It is an Italian risotto recipe made with 16 ingredients, usually served for side dish or dinner or lunch.
- What is Instant Pot Butternut Squash Risotto with Mushrooms made of?
- The main ingredients are Arborio Rice, Butternut Squash, Fresh Parsley, Garlic, Grated Parmesan Cheese. The full list of 16 is above.
- How long does it take to make Instant Pot Butternut Squash Risotto with Mushrooms?
- About 45 mins in total: 10 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 427.7 kcal. The full nutrition breakdown is above.
- Is Instant Pot Butternut Squash Risotto with Mushrooms easy to make?
- This recipe is rated medium, with 16 ingredients and 16 steps.
- Is Instant Pot Butternut Squash Risotto with Mushrooms healthy?
- Instant Pot Butternut Squash Risotto with Mushrooms has an easyChef Pro health score of 51/100. Per serving, it provides 427.7 calories and 12.09 g of protein, or 24% of the Daily Value. It is a good source of dietary fiber, iron, vitamin A and vitamin C. Worth noting per serving: sodium at 355.33 mg (15% of the Daily Value) and saturated fat at 2.27 g (11% of the Daily Value). It contains Milk, Gluten, Sulfites, Garlic, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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