2-4Tblwatermore or less depending on desired consistency
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.
Add the mushrooms, stir and cook for another minute. Finally, add the garlic, stir with everything else and cook for another 3 minutes.
Add the white wine and once it bubbles, let it do so for another 2 minutes so some of the alcohol burns off.
Add in the rice and mix it in with everything in the pot.
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.)
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.
Make the basil pesto and serve with a dollop.
Blend basil, parsley, garlic, miso, nutritional yeast, pine nuts and lemon juice in food processor.
Slowly drizzle in water while machine is running to desired consistency.