We have been using this family recipe for years. On Thanksgiving, we enjoy having it as a side dish with our turkey. Additionally tastes good on beef, pig, and chicken. makes a fantastic treat to serve as an appetizer with crackers or even to drizzle over vanilla ice cream. In order to avoid using too much orange zest, I prefer to add it a couple tablespoons at a time. If necessary, adjust the sweetness by adding 1 tablespoon of sugar at a time at the end of cooking.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅛ cup chopped onion
- ⅛ cup chopped carrot
- ⅛ cup chopped celery
- 1 clove garlic, minced
- 1 tablespoon fresh rosemary, minced
- 2 cups peeled and diced butternut squash
- ½ cup chopped leek
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups warm vegetable broth
- ½ cup shredded smoked mozzarella cheese
- ¾ cup freshly grated Parmesan cheese, divided
- 4 teaspoons balsamic vinegar (such as Aceto Balsamico di Modena)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
- Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
- Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.
- You can use carnaroli rice instead of Arborio rice as well.
- Other smoked cheese can be used instead of smoked mozzarella.
Nutrition Facts
| Calories | 573 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 756 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
My risotto is still cooking, there was not enough liquid. It showed “burn” so I had to stop the cooking process and add more.
Tasty. Changes: Used 1 cup mixed rices and 1 cup riced cauliflower. Just 1/4 cup total cheese. 1/4 tsp salt.
Fantastic
Delicioys and definitely comfort food!!
I made this recipe for Easter and it was delicious. I’ve never made risotto before but it turned out great. It takes me a long time to chop the veggies but it was worth it.