Creamy Instant Pot Mushroom Risotto with Sage & Squash

The creamy, dreamy concoction of Instant Pot Mushroom Risotto with Sage & Butternut Squash is like a warm hug on a chilly night. Imagine the rich aroma of sautéed mushrooms mingling with the sweet, nutty fragrance of roasted butternut squash, all enveloped in a velvety risotto that practically begs to be devoured. Whether you’re looking for an elegant dinner party dish or a cozy weeknight meal, this risotto fits the bill like a tailored suit!

This dish brings back memories of my first attempt at making risotto—let’s just say it involved more wine for me than for the dish. Picture me, standing over a stove, stirring furiously while my friends lounged on the couch with their bowls and spoons. Who knew that patience was key? Fast forward to today, where my trusty Instant Pot does all the hard work! Perfect for impressing guests or simply treating yourself after a long day.

Ingredients for Instant Pot Mushroom Risotto with Sage & Butternut Squash

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice type is essential for that creamy texture; don’t substitute it unless you want rice pudding instead!
• Mushrooms: Opt for fresh varieties like cremini or shiitake to add depth and umami flavor.
• Butternut Squash: Peel and cube this seasonal star; its sweetness balances beautifully with savory ingredients.
• Vegetable Broth: Choose low-sodium broth so you can control the saltiness while enhancing flavors.
• Fresh Sage: This herb adds an aromatic earthiness; fresh is best, but dried will do in a pinch.
• Parmesan Cheese: For creaminess and that salty kick; always use freshly grated cheese for maximum flavor.
• Olive Oil: A drizzle of this liquid gold enhances flavors while preventing sticking in your Instant Pot.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Instant Pot Mushroom Risotto with Sage & Butternut Squash

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Vegetables

Start by pressing the “Sauté” button on your Instant Pot. Add olive oil and let it heat up. Toss in diced onions and sauté until they become translucent. Add chopped mushrooms and squash, stirring occasionally until they soften and release their wonderful aromas.

Step 2: Toast the Rice

Stir in Arborio rice, letting it toast for about two minutes while absorbing those amazing flavors. You’ll know it’s ready when it turns slightly translucent around the edges.

Step 3: Add Liquid

Pour in vegetable broth and toss in fresh sage leaves. Give everything a good stir, scraping any bits off the bottom of the pot because we’re fancy like that!

Step 4: Pressure Cook

Seal your Instant Pot lid and set it to cook on high pressure for about six minutes. After cooking time is up, let it naturally release pressure for five minutes before doing a quick release.

Step 5: Stir in Cheese

Once it’s safe to open the lid (trust me on that), stir in freshly grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary—more cheese never hurt anyone!

Step 6: Serve

Transfer your luscious risotto onto plates or into deep bowls. Garnish with additional sage leaves if you’re feeling fancy! Drizzle with olive oil for that gourmet touch.

Now grab your fork—it’s time to dive into this rich bowl of heaven! Enjoy every last bite of your Instant Pot Mushroom Risotto with Sage & Butternut Squash as if no one is watching (because they shouldn’t be!). It’s not just food; it’s love served on a plate!

Perfecting the Cooking Process

To achieve the ultimate creamy texture, start by sautéing the mushrooms and butternut squash in your Instant Pot. Once they’re tender and fragrant, add the arborio rice and toast it briefly before adding broth. This sequence ensures maximum flavor absorption.

Add Your Touch

Feel free to customize your Instant Pot mushroom risotto with sage and butternut squash by adding ingredients like spinach, peas, or even some cooked chicken for extra protein. You can also swap out sage for thyme or rosemary to give it a different aromatic twist.

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. To reheat, add a splash of broth or water to loosen it up and warm it gently on the stovetop or in the microwave until heated through.

Sometimes I find myself reminiscing about that dinner party when I served this Instant Pot mushroom risotto with sage and butternut squash. My friends were so impressed that they actually asked me for the recipe instead of just complimenting me—it was a proud chef moment!

FAQs:

What ingredients do I need for Instant Pot Mushroom Risotto with Sage & Butternut Squash?

To prepare Instant Pot Mushroom Risotto with Sage & Butternut Squash, gather Arborio rice, fresh mushrooms, diced butternut squash, onion, garlic, vegetable broth, and fresh sage. You will also need olive oil, butter, Parmesan cheese, salt, and pepper. wild rice risotto alternative These ingredients combine to create a creamy and flavorful risotto that highlights the earthy flavors of mushrooms and the sweetness of butternut squash.

How long does it take to cook Instant Pot Mushroom Risotto with Sage & Butternut Squash?

Cooking Instant Pot Mushroom Risotto with Sage & Butternut Squash takes approximately 30 minutes. This includes about 5 minutes for sautéing the vegetables and 15 minutes of pressure cooking. Additionally, allow for natural pressure release for around 10 minutes after cooking. creamy mushroom chicken meatballs The quick cooking time makes this recipe perfect for a weeknight meal while still offering rich flavors and creamy consistency.

Can I customize the recipe for Instant Pot Mushroom Risotto with Sage & Butternut Squash?

Yes, you can customize Instant Pot Mushroom Risotto with Sage & Butternut Squash easily! Feel free to swap in other seasonal vegetables like spinach or peas. Additionally, you can change the type of mushrooms used—cremini or shiitake can add different flavor notes. one pot vegan chili mac For a vegan option, substitute the butter and cheese with plant-based alternatives while keeping the same cooking method.

What should I serve with Instant Pot Mushroom Risotto with Sage & Butternut Squash?

Instant Pot Mushroom Risotto with Sage & Butternut Squash pairs wonderfully with a fresh green salad or steamed broccoli for a balanced meal. You could also serve it as a side dish alongside grilled chicken or roasted vegetables to enhance your dining experience. The creaminess of the risotto complements these dishes perfectly while providing a satisfying contrast in textures. For more inspiration, check out this Chicken Burrito Bowls recipe.

Conclusion for Instant Pot Mushroom Risotto with Sage & Butternut Squash:

In summary, Instant Pot Mushroom Risotto with Sage & Butternut Squash is a quick and delicious dish that brings comfort food to your table in no time. With its creamy texture and delightful flavors from mushrooms and butternut squash, this recipe is sure to impress family and friends. delicious butternut squash soup Don’t hesitate to customize it based on your preferences—it’s versatile enough for any taste! Enjoy making this delightful risotto in your Instant Pot today!