Instant Pot Butternut Squash Risotto With Mushrooms Recipes

MUSHROOM RISOTTO COOKED IN THE INSTANT POT®

Pressure cooker adaptation of Gourmet Mushroom Risotto from this site.

Provided by Becky

Time 50m

Yield 6

Number Of Ingredients 10

Mushroom Risotto Cooked in the Instant Pot® image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.
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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.
Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 34.2 g, Cholesterol 3.9 mg, Fat 6.2 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 227.3 mg, Sugar 2.8 g

Ingredients

2 tablespoons olive oil, divided, or as needed
1 large shallot, minced, or more to taste
1 cup Arborio rice
¼ cup dry white wine
2 cups vegetable broth or chicken broth
1 (8 ounce) package white button mushrooms, sliced
1 (8 ounce) package baby bella mushrooms, sliced
garlic salt and pepper to taste
⅓ cup grated Parmesan cheese
3 tablespoons chopped fresh chives

INSTANT POT® ITALIAN BUTTERNUT SQUASH RISOTTO

Fresh butternut squash and classic Italian "aromi" join up for traditional risotto flavor made easy in your Instant Pot®. This will save a bit of time and a lot of muscle work but won't cheat on flavor.

Provided by Buckwheat Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Instant Pot® Italian Butternut Squash Risotto image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. 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 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

Nutrition Facts : Calories 572.9 calories, Carbohydrate 87.2 g, Cholesterol 20.8 mg, Fat 14.7 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 5.3 g, Sodium 756.4 mg, Sugar 6.6 g

Ingredients

2 tablespoons extra-virgin olive oil
⅛ cup chopped onion
⅛ cup chopped carrot
⅛ cup chopped celery
1 clove garlic, minced
1 tablespoon fresh rosemary, minced
2 cups peeled and diced butternut squash
½ cup chopped leek
1 ½ cups Arborio rice
½ cup dry white wine
4 cups warm vegetable broth
½ cup shredded smoked mozzarella cheese
¾ cup freshly grated Parmesan cheese, divided
4 teaspoons balsamic vinegar (such as Aceto Balsamico di Modena)

INSTANT POT® MUSHROOM RISOTTO

Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Provided by Shauna James Ahern

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Instant Pot® Mushroom Risotto image

Steps:

Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g

Ingredients

¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese