Butternut Risotto With Mushrooms and Kale
This creamy and delicious risotto is loaded with delicious flavors and so simple to make in the pressure cooker.
Servings: 4 servings
Ingredients
- 2-3 slices bacon chopped in small, ½-inch pieces I used a thick cut bacon and only 2 slices.
- ½ 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
- ½ 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.
- ½ teaspoon nutmeg It only takes a little to get that flavor!
- ½ teaspoon ground black pepepr I also sprinkle more on the top of the finished risotto
- ½ cup grated parmesan plus another tablespoon or 2 for topping after it is plated.
Instructions
- 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, simply 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.
Notes
- To make this instant pot risotto vegetarian, swap the chicken stock for vegetable stock and omit the bacon. Use a neutral oil of choice for sautéing the vegetables.
- Don't adjust the salt until after you add parmesan. It's a salty cheese and if you taste it before adding the cheese and use additional salt, you might end up with salty risotto.
- Enjoy this butternut squash risotto immediately for the best taste! You can store it in the fridge and reheat it in the microwave, but it's super quick to make and tastes the best right away.