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Ingredients

2 tablespoons olive oil 1 medium white onion, chopped 4 cups peeled and cubed butternut squash (1/2-inch pieces), divided 3 cloves garlic 2 cups Arborio rice ¼ cup dry white wine 2 cups vegetable broth 1 (8 ounce) package sliced portobello mushrooms ½ cup chopped red bell pepper ½ teaspoon kosher salt ¼ teaspoon freshly grated nutmeg 2 tablespoons chopped fresh flat-leaf parsley, or to taste ¼ cup grated Parmesan cheese

Nutrition Info

409.3 calories carbohydrate: 78.8 g cholesterol: 2.9 mg fat: 5.9 g fiber: 4.3 g protein: 9 g saturatedFat: 1.3 g servingSize: - sodium: 373.1 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil when the pot is hot. Add onion, saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir, 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.
Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.

6 servings

Easiest, no-fuss risotto in the Instant Pot®.