Comforting, satiating, and filled with fall flavors, this Instant Pot Chanterelle Squash Risotto really hits the spot! With using a multi-cooker for this recipe, you bypass the high-maintenance process of making risotto. But, you still get a luscious and tasty end-product.
I’ve been using my Instant Pot/multicooker more often lately, especially with the cooler weather. Before, I mostly used it to cook grains or make the Veggie Scrap Broth from VYA’s Plant-Based Meal Prep. But, I felt something a little different was in order! I was inspired after a trip to Costco ended with me buying a large container of chanterelle mushrooms. Who knew Costco could be so bougie?
I’ve never used chanterelles so I was really excited and thought a seasonal, warm dish would be perfect. Luckily, the outcome was just what I had envisioned! Which was pressure-cooked arborio rice with butternut squash, plus sautéed chanterelles with caramelized onions and more squash. If you want to take it up a pay-grade, drizzle truffle oil over the top. I didn’t, but while I was eating these leftovers I though about how amazing that’d be.
Side note: I’m currently in Austin for a blogger conference! I’m very excited to network a bit and learn all sorts of new things (hopefully). So, before I left I had to clear out the fridge of fresh ingredients. I made a delicious and easy IP soup to store in the freezer, and posted the process on instagram, so you can check it out there!
Lastly, thank you to Delish for helping with the timing cues for the risotto part!
- 1 tablespoon (15 ml) olive oil or vegan butter, plus 2 teaspoons (10 ml) for sauteing mushrooms
- 1 medium yellow onion, divided
- 2 cups (270 g) 1/2 inch-diced (1.5 cm) and peeled butternut squash, divided
- 3 cloves garlic, minced
- 2 cups (405 g) dry arborio rice
- 4 cups (946 ml) warm vegan chicken or vegetable broth
- 3 tablespoons (45 ml) dry white wine or lemon juice
- 1 teaspoon dried ground sage, divided
- 12 ounces (340 g) large chopped chanterelle mushrooms, dirty ends chopped off
- 1 cup (225 ml) unsweetened non-dairy milk, use full-fat coconut milk for a richer risotto
- 1 tablespoon (15 ml) tamari or coconut aminos
- Salt, to taste
- Black pepper, to taste
- Dice 1/2 of the yellow onion, then set the Instant Pot to sauté for 9 minutes. Add the oil, diced onion, and squash to the inner pot, and sauté for 5 minutes. Next, add garlic, sautéing for 1 minutes, then add arborio rice and toast mixture for 2 to 3 minutes.
- Add the broth, wine or lemon juice, and 1/2 teaspoon dried sage to the mixture then top Instant Pot with lid and seal pressure. Set to "pressure cook", on high pressure, for 5 minutes, and once the timer ends, allow to sit for 5 minutes before letting remaining pressure out.
- While the risotto is cooking, start on the sautéed veggies. Slice the remainder of the onion into slivers or half-moons, then warm 2 teaspoons of olive oil in a large sauté pan or skillet over medium heat. Once hot, add onion and remaining squash to the pan, sautéing for 4 minutes, or until the onions are becoming translucent.
- Next, add mushrooms, tamari, 1/2 teaspoon dried sage, and black pepper to the pan, sauté for 5 minutes, stirring occasionally, or until reduced in size and browned on a couple of sides. Taste and adjust seasonings to your preference.
- Once the pressure is released from the risotto, stir in non-dairy milk, and season with salt and pepper, to taste. Divide risotto between 4 bowls, and top each with the sautéed mixture. Serve while warm and enjoy!
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 460Total Fat: 7gSaturated Fat: 7gUnsaturated Fat: 0gSodium: 600mgCarbohydrates: 86gFiber: 7gSugar: 6gProtein: 9g
Here are some more recipes you can make in a multi-cooker/Instant Pot!