Instant Pot Creamy Butternut Squash Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice maintains sweetness, while apple cider vinegar adds acidity.

butternut squash

🥗Healthier: sweet potato

💰Cheaper: pumpkin

Sweet potatoes are nutritious, while pumpkin is often cheaper and available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is a less expensive substitute.

Chop one butternut squash into chunks, aiming for about 4 cups worth.

Dice one medium yellow onion.

In the Instant Pot, add 1 tablespoon of vegetable oil and 2 tablespoons of salted butter, then set to the sauté function on high.

Once heated, add the diced onion and sauté for about 2 minutes until softened.

Add the chopped butternut squash to the pot and mix with the onions; it will feel firm at this point.

Add 8 ounces of sliced baby Bella mushrooms and mix everything together.

Pour in 1/2 cup of dry white wine and let it simmer for about 1-2 minutes until bubbling.

Add 2 cups of arborio rice to the pot and mix well with the other ingredients.

Pour in 4.5 cups of turkey broth and stir to combine.

Season with 1 teaspoon of seasoned salt, 1/4 teaspoon of white pepper, 1/2 teaspoon of black pepper, 1/4 teaspoon of nutmeg, 1/4 teaspoon of Italian seasoning, and 1/4 teaspoon of dried parsley flakes; stir again.

Top with 5 ounces of baby spinach without mixing it in, as it will cook down.

Seal the Instant Pot and set to manual or pressure cook for 5 minutes on high pressure.

After cooking, perform a quick release of the pressure.

Mix everything together, ensuring the spinach is incorporated.

Stir in 1/2 cup of grated Parmesan cheese until melted and combined.

Transfer the risotto to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens