Mushroom and Butternut Squash Risotto
Instant Pot Risotto - use a pressure cooker to speed things up! Roasted butternut squash and mushrooms make a perfect comforting meal.
Servings: 4
Ingredients
- 2 cups butternut squash peeled and cubed
- 3 Tablespoons olive oil divided
- 1 8 oz package mushrooms chopped
- 1/2 cup shallots finely chopped
- 4 cloves garlic minced
- 1 cup Arborio rice
- 1/3 cup dry white wine (or chicken stock)
- 2 1/2 cups chicken broth
- 1/3 cup Parmesan cheese
- Salt and Pepper to taste
Instructions
- Preheat oven to 450°.
- Toss squash with 1 Tbsp olive oil and a little bit of salt and pepper. Arrange on a baking sheet. Bake for 20-25 minutes, stirring half way, until tender and lightly golden brown. Set aside.
- Meanwhile, in the pressure cooker, heat remaining 2 Tbsp olive oil over medium high heat. Add mushrooms, cook for 5-6 minutes, until browned. Add shallots and garlic and cook for 2 minutes. Stir in the rice, stirring constantly for 30 seconds.
- Pour in the white wine, and deglaze the pan. You want to cook for a few minutes, scraping up and bits that are at the bottom of the pan. Once the liquid is mostly evaporated stir in the chicken broth.
- Close the lid, make sure it is locked and the vent is closed. Set to high pressure for 7 minutes.
- After 7 minutes, let the pressure naturally release for 10 minutes, then quick release to finish.
- Remove the lid, and stir in the butternut squash and Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately.
Notes
Recipe from Cooking Light
No Pressure Cooker -
Keep stock hot over low heat. Using a large skillet, follow instructions through adding the wine. Add 1 cup of stock, cook for 2 minute until the liquid is mostly absorbed, stirring often. Continue adding stock 1/2 cup at a time, stirring constantly until stock is absorbed before adding the next (about 26 minutes total). Stir in butternut squash, Parmesan cheese, salt, and pepper.
No Pressure Cooker -
Keep stock hot over low heat. Using a large skillet, follow instructions through adding the wine. Add 1 cup of stock, cook for 2 minute until the liquid is mostly absorbed, stirring often. Continue adding stock 1/2 cup at a time, stirring constantly until stock is absorbed before adding the next (about 26 minutes total). Stir in butternut squash, Parmesan cheese, salt, and pepper.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 36g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 665mg | Fiber: 4g | Sugar: 6g
