Best 2 Instant Pot Butternut Squash Risotto With Mushrooms Recipes
Preparing a delectable instant pot butternut squash risotto with mushrooms is a culinary endeavor that promises a harmonious blend of flavors and textures. This dish invites you to embark on a culinary adventure, where the sweet and nutty notes of butternut squash intertwine with the earthy and umami-rich essence of mushrooms. As you gather the necessary ingredients, let excitement fill your kitchen, knowing that soon you'll be savoring a meal that truly embodies culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT® BUTTERNUT SQUASH RISOTTO
This delicious combination of creamy Arborio rice and tasty butternut squash makes a great meatless main dish, or a side dish for your favorite protein. Your Instant Pot® makes quick work of this version of classic risotto, freeing you up for other last-minute dinner details. A salad and crusty bread complete this easy and flavorful meal. Garnish with additional fresh sage, if desired.
Provided by Bibi
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
- Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.
Nutrition Facts : Calories 638.3 calories, Carbohydrate 104.6 g, Cholesterol 35.7 mg, Fat 12 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 7.6 g, Sodium 312.6 mg, Sugar 3.9 g
INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS
Easiest, no-fuss risotto in the Instant Pot®.
Provided by Cindy Spalding
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 78.8 g, Cholesterol 2.9 mg, Fat 5.9 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 373.1 mg, Sugar 5.2 g
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your risotto. Look for butternut squash that is firm and has a deep orange color, and use a good quality Arborio rice.
- Toast the rice: Toasting the rice before adding the liquid helps to bring out its flavor and prevent it from becoming mushy.
- Add the liquid gradually: Adding the liquid gradually allows the rice to absorb it evenly and prevents the risotto from becoming too soupy.
- Stir constantly: Stirring the risotto constantly helps to prevent the rice from sticking to the bottom of the pot and also helps to create a creamy texture.
- Cook until al dente: The rice should be cooked until it is al dente, or slightly firm to the bite. Overcooked rice will be mushy and unpleasant.
- Finish with butter and Parmesan cheese: Adding butter and Parmesan cheese at the end of cooking gives the risotto a rich, creamy flavor and helps to bring all the flavors together.
Conclusion:
Instant Pot Butternut Squash Risotto with Mushrooms is a delicious, easy-to-make dish that is perfect for a weeknight meal. With its creamy texture, savory flavor, and vibrant color, this risotto is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal that is also packed with flavor, give this recipe a try.
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