Instant Pot Mushroom Risotto with Sage & Butternut Squash
Indulge in the creamy comfort of Instant Pot Mushroom Risotto with Sage & Butternut Squash. This quick and easy recipe combines earthy mushrooms and sweet butternut squash, creating a velvety dish that’s perfect for weeknight dinners or special occasions. With the help of your Instant Pot, you’ll enjoy rich flavors and a satisfying texture without the usual stirring required for traditional risotto.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 8 oz fresh mushrooms (cremini or shiitake), sliced
- 1 cup butternut squash, peeled and cubed
- 1 small onion, diced
- 4 cups low-sodium vegetable broth
- 2 tbsp fresh sage, chopped
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Press the 'Sauté' button on your Instant Pot. Add olive oil and heat. Sauté diced onions until translucent.
- Add sliced mushrooms and cubed butternut squash; cook until softened.
- Stir in Arborio rice and toast for about two minutes.
- Pour in vegetable broth and add chopped sage; stir well.
- Seal the lid and pressure cook on high for 6 minutes. Allow for natural pressure release for 5 minutes before quick releasing remaining pressure.
- Open the lid carefully and stir in Parmesan cheese until melted. Adjust seasoning with salt and pepper as needed.
- Serve warm, garnished with additional sage if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: - For added nutrition, consider mixing in spinach or peas towards the end of the cooking process. - If looking for a vegan option, substitute Parmesan with nutritional yeast or a plant-based cheese.