Adding puréed squash makes your risotto even creamier. Making risotto in an instant pot becomes an easy weeknight meal. Easy, cozy, and filling!
Author:Julie Smith
Prep Time:15
Cook Time:30
Total Time:45 minutes
Yield:41x
Category:Grains
Method:Insta Pot
Cuisine:Italian
Ingredients
Scale
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. ground pepper
1/2 tsp. smoked salt
2 cups of Arborio Rice
1/2 cup white wine
4 tablespoons nutritional yeast
3 cups of vegetable broth
1 acorn squash
2 tablespoons lemon juice
4 tablespoons earth balance
1/2 cup cashew cream (see note)
salt and pepper to taste
Instructions
First prepare the squash. Slice squash in half, scoop the seeds out, oil the open side and roast at 400 for 35 to 40 minutes, or until tender. Remove from oven and when cool scoop flesh out of skin and purée in a food processor until smooth.
Saute in your pressure cooker the oil, onion, and garlic. Season with pepper and salt. Saute the onion until it becomes translucent (about 5 minutes).
Add the rice and lightly toast.
Stir in white wine until absorbed.
Pour in the broth, mix and close locking the lid of the pressure cooker and turn the steam valve to closed.
Set the pressure to high and timer to cook for 5-6 minutes. It can take 10 – 15 minutes for the instant pot to come to pressure.
When time is up, quick release the steam by opening the steam release valve. Carefully open the cooker directing the steam away from you.
The risotto should appear just slightly too wet. Stir in the earth balance butter, lemon juice, nutritional yeast, and cashew cream. The rice will continue to absorb the extra liquid.
Stir in your purée squash. Serve right away.
Notes
Cashew cream: Blend 1/4 cup unsalted cashews with 1/2 cup unsweetened soy milk in a high speed blender until smooth.