INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS
Easiest, no-fuss risotto in the Instant Pot®.
Provided by Cindy Spalding
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
- Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
- Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 78.8 g, Cholesterol 2.9 mg, Fat 5.9 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 373.1 mg, Sugar 5.2 g
BUTTERNUT SQUASH AND MUSHROOM RISOTTO
A delicious, earthy comfort food perfect for the winter, a dreary day, or a special occasion. Risotto can be made in infinite variations with different ingredients, but for this particular combination Shiitake mushrooms seem especially key. The recipe amounts to one dish but is prepared in two parts. It is best to do both parts in parallel, but the vegetables can be done first and set aside until needed. The veggies require one active burner; the risotto requires two active burners.
Provided by ewolodzko
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Steps #2 through #6 are for the Veggies.
- In a medium-large skillet, heat a thin film of oil on medium-high heat.
- Add mushrooms. Sauté until oil absorbed (about 1 minute).
- Push mushrooms to sides and add butter to center. Wait until butter browns lightly.
- Add squash, thyme, salt, pepper, and stir. Sauté until butternut squash is brown on all sides (or some sides) and cooked or just under-done.
- Add to risotto in step #14 below.
- Steps #8 through #16 are for the Risotto.
- Heat the wine by microwaving gradually until hot to the touch and set aside. Heat the broth in a small sauce pan on medium-high heat until hot to the touch, then turn it down and leave it on low heat.
- In a large saucepan, sauté shallot and parsley in abundant olive oil. When brown and translucent, remove from pan with slotted spoon and set aside.
- Add rice to pan. Stir to coat, adding a tad more oil if necessary. Sauté until rice becomes translucent (with a visible white core) and slightly colored but not brown (about 7-10 minutes), stirring to keep from sticking.
- Re-add shallot and parsley to pan. Add warm wine. Stir until wine evaporates.
- Just as the last of the liquid evaporates, add one ladle of warm broth. Stir gently.
- You will repeat step #12, adding a new ladle of broth whenever the liquid is low and stirring gently, until the rice is al dente (about 20-30 minutes). Look ahead to steps #14 and #15. You may or may not use all the broth. If you completely run out of broth, use water (heated to the same temperature as the broth).
- When the rice is almost done, before the last ladle or two of broth, add all the contents of the veggie pan.
- When rice is done, turn off heat. Stir in butter and cheese.
- Let sit for 2-3 minutes covered. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 1221.9, Fat 25.2, SaturatedFat 14.5, Cholesterol 60.5, Sodium 1846.5, Carbohydrate 194.1, Fiber 8.7, Sugar 5.8, Protein 31.1
MUSHROOM AND SQUASH RISOTTO
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Soak the porcinis in 5 cups hot water, 30 minutes. Strain into a saucepan, squeezing the liquid from the porcinis; chop the porcinis and set aside.
- Make the mushroom broth: Remove the shiitake stems and transfer to a separate saucepan. Add 5 cups water, the bay leaf, 1/2 cinnamon stick, the peppercorns and 1/2 teaspoon salt. Bring to a boil and cook 3 minutes, then remove from the heat and set aside to infuse, 30 minutes. Strain into the saucepan with the porcini soaking liquid, squeezing the liquid from the shiitake stems; discard the solids.
- Meanwhile, chop the shiitake mushroom caps and mixed mushrooms. Heat 3 tablespoons butter and 1 tablespoon olive oil in an extra-large skillet over medium-high heat. Add the garlic, red pepper flakes and the remaining 1/2 cinnamon stick and cook, stirring, 1 minute. Add the shiitake caps and mixed mushrooms in an even layer and cook, undisturbed, until browned, about 5 minutes. Stir and continue cooking until the mushrooms are soft, about 3 more minutes. Season with salt and discard the cinnamon stick.
- Bring the mushroom broth to a simmer. Heat 2 tablespoons butter and the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the squash, onion, porcinis and 1/2 teaspoon salt; cook, stirring, 5 minutes. Add the rice and toast, stirring constantly, 2 minutes. Add the wine and simmer, stirring, until absorbed, 1 minute. Add 3 cups hot broth, return to a simmer and cook, stirring, until most of the liquid is absorbed, 8 to 10 more minutes. Add 3 more cups broth and the mushroom mixture; bring to a simmer and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter, the grated cheese and parsley. Add more broth, if needed. Season with salt and serve with more cheese.
VEGETARIAN MUSHROOM AND BUTTERNUT SQUASH RISOTTO
I made this today for my in laws served with souvlaki. I didn't eat the souvlaki because I'm vegan, but I did eat a sneaky bit of risotto. It can be veganised with vegan cream and vegan Parmesan. They loved it!
Provided by cakeinmyface
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. Scrape out the flesh and mash a bit.
- Heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. Add the garlic and chilli.
- When soft and translucent, tip into a casserole dish and add the mashed butternut squash.
- Heat the remaining olive oil and butter in the empty pan and add the arborio rice. Fry for two minutes stirring continuously, then add the wine and stir until absorbed.
- Add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. This should take about 15 minutes.
- Mix the rice with the veggies in the casserole dish and stir well. Add the cheese, salt, pepper, and the cream; serve immediately.
Nutrition Facts : Calories 583.3, Fat 17, SaturatedFat 9.2, Cholesterol 40.5, Sodium 321.7, Carbohydrate 86.4, Fiber 5.6, Sugar 6.1, Protein 14.7
BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
Provided by Juenessa
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
- You should have about 6 cups.
- Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Roast for 25 to 30 minutes, tossing once, until very tender.
- Set aside.
- Meanwhile, heat the chicken stock in a small covered saucepan.
- Leave it on low heat to simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
- Add the rice and stir to coat the grains with butter.
- Add the wine and cook for 2 minutes.
- Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
- Continue to add the stock, 2 ladles at a time, stirring every few minutes.
- Each time, cook until the mixture seems a little dry, then add more stock.
- Continue until the rice is cooked through, but still al dente, about 30 minutes total.
- Off the heat, add the roasted squash cubes and Parmesan.
- Mix well and serve.
BUTTERNUT SQUASH AND SHIITAKE MUSHROOM WILD RICE RISOTTO
A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
Provided by nrpelham
Categories Rice
Time 1h40m
Yield 10 , 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and reserve the liquid for later use.
- Preheat an oven to 375 degrees F (190 degrees C).
- Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet.
- Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside.
- Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
- Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the wild rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
- Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Add the butternut squash; cook until the squash is hot, 2 to 3 minutes. Reduce heat to low. Quickly stir the Gorgonzola cheese and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper; serve immediately.
Nutrition Facts : Calories 349.3, Fat 9.9, SaturatedFat 4.8, Cholesterol 17.7, Sodium 199.8, Carbohydrate 53.2, Fiber 3.8, Sugar 2.8, Protein 8.4
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