Instant Pot Butternut Squash Risotto with Mushrooms

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function.

2. 2

   When the pot is hot, add olive oil.

3. 3

   Add the onion and saute, stirring occasionally, until translucent, about 5 minutes.

4. 4

   Add 1/2 the butternut squash and the garlic.

5. 5

   Saute, stirring occasionally, until the squash is browned on all sides, 5 to 10 minutes.

6. 6

   Push the squash mixture to one side of the pot.

7. 7

   Add the rice and stir to coat.

8. 8

   Saute, stirring frequently, until it begins to stick to the bottom of the pot, 3 to 4 minutes.

9. 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. 10

    Pour in the vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the remaining squash.

11. 11

    Stir, then close and lock the lid.

12. 12

    Select high pressure according to the manufacturer's instructions and set the timer for 5 minutes.

13. 13

    Allow 10 to 15 minutes for the pressure to build.

14. 14

    Cover the vent with a towel and twist to release pressure using the quick-release method, about 5 minutes.

15. 15

    Unlock and remove the lid.

16. 16

    Stir in the parsley and top with Parmesan cheese.

• Calories 473.88 kcal High
• Protein 10.62 g Good Source
• Carbs 87.39 g Moderate
• Total Fat 7.44 g Moderate
• Saturated Fat 2.04 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 7.76 mg Low Source
• Sodium 370.78 mg Moderate
• Fiber 6.07 g Good Source
• Sugar 4.74 g Moderate
• Added Sugar 0.39 g Low Source
• Calcium 359.82 mg Good Source
• Iron 4.27 mg Good Source
• Potassium 577.88 mg Moderate
• Vitamin A 766.67 mcg_rae Good Source
• Vitamin C 73.01 mg Good Source
• Vitamin D 0.98 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷