Butternut Squash Risotto with Basil Pesto
Topped with a dollop of basil pesto, this dish is delish! Use store-bought cut-up butternut squash for an easy weekday dinner or an elegant dinner party.
Servings Prep Time
8 people 30 minutes
Cook Time
6 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
6 minutes
Butternut Squash Risotto
Butternut Squash Risotto with Basil Pesto
Topped with a dollop of basil pesto, this dish is delish! Use store-bought cut-up butternut squash for an easy weekday dinner or an elegant dinner party.
Servings Prep Time
8 people 30 minutes
Cook Time
6 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
6 minutes
Butternut Squash Risotto
Ingredients
  • 1 Tbl vegetable oil.
  • 1 medium yellow onion chopped
  • 1 Tbl garlic crushed
  • 4 cups butternut squash peeled, seeded and large diced
  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup dry white wine (optional but adds a great flavor. Add more water if you don’t use it.)
  • 1 8 oz package Baby Bella mushrooms sliced
  • 1 tsp salt
  • 1/3 tsp black pepper
  • 1/2 tsp nutmeg
  • 1/4 tsp Italian seasoning
  • 1/4 tsp dried parsley
  • 1 5 oz bag baby spinach
Basil Pesto
  • 1 1/2 cups fresh basil tightly packed
  • 1/2 cup fresh parsley tightly packed
  • 3 cloves garlic
  • 1 Tbl light miso
  • 3 Tbl nutritional yeast
  • 1/8 cup toasted pine nuts
  • 2 Tbl fresh lemon juice
  • 2-4 Tbl water more or less depending on desired consistency
Instructions
  1. Add 1/4 cup water to the Instant Post. Hit “Sauté.” Add the onion and cook for about 2 minutes so it softens and just lightly browns when the water runs out. Then, add the butternut squash and stir with the onions for another 1-2 minutes. The squash will still be very hard but will soften.
  2. Add the mushrooms, stir and cook for another minute. Finally, add the garlic, stir with everything else and cook for another 3 minutes.
  3. Add the white wine and once it bubbles, let it do so for another 2 minutes so some of the alcohol burns off.
  4. Add in the rice and mix it in with everything in the pot.
  5. Add the broth, salt, black pepper, nutmeg, Italian seasoning and dried parsley. Stir well, deglazing (scraping) the bottom of the pot and then place the spinach on top (but do NOT mix in with everything else – just let it rest on top.)
  6. Secure the lid, hit “Manual” or “Pressure Cook” and High Pressure for 6 minutes. Use the quick release when done and stir the spinach in with the risotto.
  7. Make the basil pesto and serve with a dollop.
Basil Pesto
  1. Blend basil, parsley, garlic, miso, nutritional yeast, pine nuts and lemon juice in food processor.
  2. Slowly drizzle in water while machine is running to desired consistency.

This recipe was printed from plantbasedcooking.com