2-4Tblwatermore or less depending on desired consistency
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Add 1/4 cup water to the Instant Pot. 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.
*Stovetop/Oven Directions: Preheat the oven to 400 degrees.
Place the rice with 4 cups of the vegetable stock in a Dutch oven, such as Le Creuset, along with the seasonings. Cover and bake for 45 minutes.
In the meantime, place the onions, squash and the sliced mushrooms (keep them separate) on a parchment-lined baking sheet and roast for 20-25 minutes along with the rice. If you need to, use 2 baking sheets, but you may not have room for two and therefore, need to roast them separately from the rice. Remove the onions, squash, and mushrooms when the squash is tender.
Transfer the squash to a bowl and mash with a fork. When the rice has absorbed most of the liquid and is al dente, remove from the oven and place over medium heat. Add an extra 1 cup vegetable broth (not in the Instant Pot version), the spinach, the wine, salt, and pepper, and stir until the rice is thick and creamy and the spinach is wilted. (Another option is to cook the rice with the wine instead of adding it later.)
Add the onions and butternut squash and stir again to heat through about 2-3 minutes.
Butternut Squash Risotto with Basil Pesto
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.