Instant Pot Risotto

A simple Instant Pot risotto topped with roasted mushrooms, butternut squash, and Brussels sprouts makes an easy and comforting dinner.

INGREDIENTS

ROASTED VEGETABLES •  Avocado or extra virgin       olive oil •  Butternut squash •  Baby Bella mushrooms •  Brussels sprouts •  Salt and pepper RISOTTO •  Yellow onion •  Garlic •  Arborio rice •  Vegetable broth

INSTRUCTIONS

To roast the vegetables, preheat the oven to 425 degrees F. Line a large baking sheet with parchment. Place the vegetables on the sheet pan and drizzle with the avocado or olive oil.

1:

Meanwhile, make the risotto. Heat the oil in the Instant Pot pressure cooker on saute mode. Add the onion and saute until translucent, about 5 minutes. 

2:

Add the garlic and saute another minute. Add the rice and toast a minute or two. Add the broth and thyme.

 Serve the risotto in bowls and top with the roasted vegetables. Garnish with microgreens or arugula and pomegranate arils if using.

3:

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