Instant Pot® Butternut Squash Risotto With Mushrooms Recipe
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Made in the instant pot in under an hour, this no-fuss vegan risotto stars creamy butternut squash and earthy mushrooms.
4.5
17 Rating -
Rate
50minstotal
10minsPrep
35minsCook
50m.total
10m.Prep
35m.Cook
plan
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ingredients serves
serves6
Add to Shopping ListIngredients for Instant Pot® Butternut Squash Risotto With Mushrooms Recipe
- 2 tablespoon Olive oil
- 1 Medium white onion, chopped
- 4 cup Peeled and cubed butternut squash , divided
- 3 Cloves Garlic
- 2 cup Arborio Rice
- 1/4 cup Dry white wine
- 2 cup Vegetable Broth
- 1 Package sliced portobello mushrooms
- 1/2 cup Chopped red bell pepper
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Freshly grated nutmeg
- 2 tablespoon Chopped fresh flat leaf parsley, or to taste
Nutrition
value
value
418
calories per serving
9 g Fat17 g Protein61 g Carbs4 g FiberOther
Current Totals
- Fat9g
- Protein17g
- Carbs61g
- Fiber4g
MacroNutrients
- Carbs61g
- Protein17g
- Fiber4g
Fats
- Fat9g
Vitamins & Minerals
- Calcium55mg
- Iron4mg
- Vitamin A343mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B933mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium78mg
- Manganese2mg
- Phosphorus182mg
- Selenium11mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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