Creamy and flavorful butternut squash risotto made easily in the Instant Pot with the addition of mushrooms.

This Instant Pot butternut squash risotto with mushrooms is a hearty and comforting dish that combines the creaminess of risotto with the sweetness of butternut squash and the earthy flavor of mushrooms. The Instant Pot makes it quick and easy to prepare, saving you time and effort. Perfect for a cozy weeknight dinner or for entertaining guests, this risotto is sure to impress.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 cup diced butternut squash
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Turn on the Instant Pot and select the sauté function. Heat the olive oil and sauté the onion and garlic until softened.
2. Add the Arborio rice and stir to coat it with the oil. Cook for a couple of minutes until the rice turns translucent.
3. Add the diced butternut squash and mushrooms to the Instant Pot and cook for another minute.
4. Pour in the white wine and cook for a couple of minutes until most of the liquid has evaporated.
5. Add the vegetable broth and stir well. Close the Instant Pot and set it to manual high pressure for 6 minutes.
6. Once the cooking time is up, release the pressure manually. Carefully open the Instant Pot lid and stir in the grated Parmesan cheese until melted and creamy.
7. Season with salt and pepper to taste. If the risotto looks too dense, you can add a little extra vegetable broth to achieve the desired consistency.
8. Serve the butternut squash risotto with mushrooms hot, garnished with fresh parsley.

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