This recipe for Butternut Risotto With Mushrooms and Kale is so simple to make! If you have felt intimidated by the idea of risotto and stirring that pot for hours, this is a much easier version as it is made in the pressure cooker! This saves time and energy. You simply add the ingredients and let it go. I used to be really skeptical of the pressure cooker risottos, but let me tell you, my thoughts have changed. I love them now!
Mise En Place
This recipe is simple to make, but it is important before you start to have ingredients mise en place, meaning everything in place. Cut, grate, and prep all those foods so when you start, everything is ready to go. Here are your components for this dish:
- Arborio Rice (check the details below for reasons for using arborio)
- Butternut Squash in 1-inch cubes
- Bacon (this is optional, but really good if you aren’t opposed to it)
- Vegetable or chicken stock
- Grated parmesan cheese
- Ground nutmeg
Why Use Arborio Rice in Risotto?
Great question. Does it really matter if you use arborio rice in risotto? Short answer, yes. It is shorter grain rice that has not gone through as much milling as it’s longer grain cousins. Because of this, it retains more of its starches. Those starches are exactly what good risotto needs. Arborio has a high amount of amylopectin (I always remember this from culinary school, my name is Amy after all…) which is the starch in the rice. As the rice cooks, it releases the starch, produces a beautiful, creamy sauce while still maintaining firmer, chewy rice. It is a good thing in risotto. There are different types of risotto, but most we find in the US will be the long-grain variety of arborio. I realize it is more expensive than your average long-grain, but it is worth it. I buy mine in the bulk bins at my local Winco, this really saves on $$.
How To Make Risotto In a Pressure Cooker (Instapot)
I start my risotto by rendering the bacon. Why bacon? Well, any smoked meat will work honestly. I only used 2 slices of bacon, but even that small amount adds so much flavor! Set your pressure cooker on saute and add the bacon pieces. Saute until crispy and remove the bacon. Leave the bacon grease in the pan though, we will use this to saute the other veggies.
Next add in your onions and saute for 1-2 minutes.
Add in your mushrooms and garlic. Saute them for a minute or 2 as well.
Add in your remaining ingredients and give it a good mix. Secure the lid and set to pressure cook on high for 8 minutes.
Testing The Risotto In The Pressure Cooker
Now, when your timer goes off on the pressure cooker, it is ready to go. Make sure and do the quick release on the pot. Once the pressure is gone, remove the lid. Check the risotto. If there is still too much liquid, let it cook another few minutes. I had this with mine and let it go another 3 minutes. There is variation, as all pots cook differently. Add in the parmesan, then give it a good stir. I am telling you, this Butternut Risotto with Mushrooms and Kale is so simple to make in the pressure cooker!
Topping the Butternut Risotto
I top the butternut risotto with the remaining crispy bacon, more parmesan cheese and a good sprinkle of ground black pepper.
The Finished Butternut Risotto With Mushrooms And Kale
Here is the finished and beautiful butternut risotto. It is creamy, full of flavor and so simple to make!!
If you liked this risotto made in the pressure cooker, you should check out this Pumpkin Risotto with Crispy Bacon. It is also a really delicious, super simple recipe!
How about a perfect dessert to follow? These Gingerbread Cupcakes With Orange Buttercream are new on the website and totally delicious. Maybe you want something a little lighter? How about some lemon cookies with lemon drizzle. Yeah, they are so good! These pie pops are also a really fun option!
Butternut Risotto With Mushrooms and Kale
- 2-3 slices bacon chopped in small, 1/2-inch pieces I used a thick cut bacon and only 2 slices.
- 1/2 cup chopped onions I leave mine kind of a rough chop, but if you like a finer dice better, do that!
- 3 cups cubed butternut squash
- 1 tablespoon minced garlic
- 2 cups sliced mushroom
- 2 cups rouch chop kale
- 1 cup arborio rice
- 4 cups vegetable chicken stock
- 1/2 teaspoon salt We will adjust the seasoning after it is done cooking, so you may need more than this. This amount will depend on how salty your stock is.
- 1/2 teaspoon nutmeg It only takes a little to get that flavor!
- 1/2 teaspoon ground black pepepr I also sprinkle more on the top of the finished risotto
- 1/2 cup grated parmesan plus another tablespoon or 2 for topping after it is plated.
- Heat your pressure cooker on saute or browning. Add the bacon and saute until it is good and crispy. With a slotted spoon, remove the bacon and place on a paper towel-lined plate. Place the onions in the pressure cooker with the bacon grease. Saute for 2 minutes and add in the mushrooms and garlic. Saute about a minute. In goes the rice, butternut squash, kale, stock, salt, pepper, and nutmeg. Cover and seal the pressure cooker. Adjust to pressure cook on high for 8 minutes. Once the time is up, quick release. When the pressure is released, remove the lid. If there is too much liquid, simplt turn heat back to saute and cook, stirring frequently for another 2-5 minutes. Mine took about 3 minutes, but this will depend. All pressure cookers cook at different temps, you may not need this at all!Add in your parmesan. Mix well, then check for seasoning. Make sure you don't check seasoning before you add in the parmesan. It is a really salty cheese and makes a big difference when you add it in. Plate your risotto and top with the bacon and another sprinkle of parmesan. Now, sit back and enjoy! You deserve it. The risotto is best eaten the day of, but can also be stored in the fridge for leftovers. It is good up to 3 days later. It is best heated in the microwave or covered and gently heated in the oven.