Instant Pot Butternut Squash Risotto
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 people
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Calories
432 kcal
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Course
Dinner
-
Cuisine
Italian-American Fussion
Instant Pot Butternut Squash Risotto
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Bring something special to the table with this well-loved recipe.
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Ingredients
Roasted Butternut Squash
- 2 pounds of peeled and chopped butternut squash cut into 1-inch chunks
- 1-2 tablespoons olive oil
- 2 cloves garlic crushed
- 1 apple cut into 4 chunks
- 1 Handful of fresh thyme sprigs
- 1 handful of fresh sage sprigs
- salt + pepper
Risotto
- 1-2 tablespoons olive oil
- 1/2 large sweet onion finely diced
- 1 1/2 cups arborio rice
- 1/3 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 2 1/2 – 2 3/4 cups vegetable broth
Miso Maple Butter
- 1 tablespoon maple syrup
- 1 tablespoon vegan butter
- Heaping 1/2 tablespoon miso paste
Cashew Parmesan Crumble
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- Scant 1/2 teaspoon sea salt
- 1/2 teaspoon olive oil
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss the chopped squash with 1-2 tablespoons olive oil, crushed garlic, apple slices, thyme sprigs, sage sprigs, and a large pinch of salt and pepper until evenly coated. Spread squash onto one or two large baking sheets.
- Roast squash for 30-40 minutes, stirring once or twice during baking, until tender and browned. Discard thyme and sage sprigs.
- Reserve 1/4 of the roasted butternut squash. Transfer the remaining squash, apple, and garlic to a food processor or blender and purée until smooth and creamy. Set aside the puréed squash mixture.
- While the squash is roasting, make the risotto. Turn the Instant Pot onto the Saute function. Add the 1-2 tablespoons olive oil and heat until shimmering. Then add the minced onion and cook until translucent but not browned, about 4 minutes.
- Add the Arborio rice and cook, stirring, until the rice is evenly coated in oil and toasted but not yet browned. This should take 4-5 minutes and the rice will be translucent around the edges.
- Add the white wine and cook, stirring, until the smell of alcohol has cooked off and the wine has almost evaporated, about 2 minutes.
- Pour in the vegetable broth, scraping any browned bits off the bottom of the pot.
- Secure the lid and select the Pressure Cook setting at high pressure for 5 minutes. When the timer goes off, allow a natural pressure release for 10 minutes, then switch the valve to the Venting position to release the remaining steam.
- While the risotto is cooking, make the Cashew Parmesan Crumble. Combine the cashews, nutritional yeast, salt and olive oil in a food processor and pulse repeatedly, until the mixture has a fine, crumbly texture, similar to grated parmesan.
- Then, make the Miso Maple Butter. In a small saucepan, melt the vegan butter. Then add the miso and maple syrup and stir to combine for 1-2 minutes to allow flavors to combine.
- When the risotto. is done, open the pot and stir to combine the rice and cooking liquid. It may be appear more liquidy than risotto should be, but after some stirring, it will thicken and become creamy. If it doesn’t thicken as much as you’d like, cook for a few minutes longer on the Sauté setting. Stir the puréed squash into the risotto to combine thoroughly. Then stir in the Maple Miso Butter.
- Transfer to serving bowls and top with the Cashew Parmesan Crumble and reserved roasted squash pieces.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
73g
(24%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Sodium
273mg
(11%)
Potassium
792mg
(23%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
16211IU
(324%)
Vitamin C
36mg
(40%)
Calcium
107mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 73g | 24% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Sodium | 273mg | 11% |
| Potassium | 792mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 16211IU | 324% |
| Vitamin C | 36mg | 40% |
| Calcium | 107mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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