Easiest, no-fuss risotto in the Instant Pot®.
Ingredients
- olive oil: 2 Tbsp
- medium white onion: 1 piece (chopped)
- butternut squash (1/2-inch pieces): 4 cups (divided, peeled and cubed)
- garlic: 3 clove
- arborio rice: 2 cups
- dry white wine: 0.25 cup
- vegetable broth: 2 cups
- portobello mushrooms: 1 pack (8 ounce pack, sliced)
- red bell pepper: 0.5 cup (chopped)
- kosher salt: 0.5 tsp
- freshly grated nutmeg: 0.25 tsp
- fresh flat-leaf parsley: 2 Tbsp (to taste, chopped)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
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Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
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Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.
