INSTANT POT

BUTTERNUT SQUASH RISOTTO

WITH BASIL PESTO

HEALTHY

FLAVORS

This Butternut Squash Risotto with Basil Pesto has all the wonderful plant-based nutrition you need. With the addition of spinach for your greens,  the beautiful orange squash, and medicinal mushrooms you’re getting a healthy dose of nutrition in this meal.

INGREDIENTS

Yellow Onion  Garlic  Butternut Squash   Arborio Rice Vegetable Broth Dry White Wine  Mushrooms  Sea Salt & Pepper Nutmeg  Italian Seasoning  Dried Parsley Baby Spinach

GREAT

INSTRUCTIONS

Sauté onions and butternut squash in the Instant Pot

Add mushrooms and garlic. Cook for 3 mins

Add rice and rest of ingredients into the pot

Add white wine and cook alcohol off

Cook on HIGH for 6 minutes

PESTO INSTRUCTIONS

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. Basil Pesto Ingredients Fresh basil Fresh parsley Garlic Light miso Yeast Toasted pine nuts Fresh lemon juice Water

YUMMY

Don't use brown or white rice. To get that creamy texture of risotto, arborio rice is the best but if you try it with a different rice, let me know how it goes.

TIPS

This basil pesto is awesome made into a dressing by adding a little fresh orange juice. The orange juice really complements the basil.

TASTY

THOUGHTS

"Made this tonight and it was delicious... Thank you for sharing! Such a fantastic vegan recipe"

ENDLESS

RECIPES

TRY THIS HEALTHY RECIPE

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