Great squash risotto InstantPot recipe for Thanksgiving

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Turn on the Instant Pot and set it to sauté mode.

Add 1 tablespoon of olive oil to the pot.

Add chopped onion and sauté for about 5 minutes until translucent.

Add half of the diced butternut squash and 2 cloves of garlic; sauté for another 5-10 minutes until the squash is browned on both sides.

Push the squash and onion to one side of the pot and add 1 cup of arborio rice to the other side; mix together and sauté for about 5-10 minutes until it starts to stick.

Pour in 1 cup of white wine and bring to a boil, scraping the brown bits off the bottom of the pot.

Add 2 cups of vegetable broth and mix it up slightly.

Add the remaining butternut squash, chopped red bell peppers, salt to taste, and 1/4 teaspoon of nutmeg; mix well.

Seal the Instant Pot and set it to high pressure for 5-15 minutes.

After 5 minutes, release the pressure and check if the risotto is done.

Serve the risotto in a bowl, garnish with fresh parsley, and mix in parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens