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Instant Pot Butternut Squash Risotto
PRESSURE LUCK COOKING17Ingredients
45Minutes
800Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 2 Tbsp. salted butter (melted)
- 1 yellow onion (medium, chopped)
- 1 Tbsp. crushed garlic
- 4 cups butternut squash (peeled and largely diced with any seeds and stringy-strands removed, you’ll get 4 cups of diced cubes from one decent-sized squash – and probably even have some left over to do with as you wish. Some markets also sell this already cubed up! Just get about 20 oz worth!)
- 2 cups arborio rice (make sure you use Arborio rice for a risotto)
- 4 1/2 cups turkey (or chicken, or vegetable broth, I used 4.5 tsp of Turkey Better Than Bouillon + 4.5 cups of water)
- 1/2 cup dry white wine (white cooking wine is fine too)
- 8 oz. baby bella mushrooms (package of, sliced)
- 1 tsp. seasoned salt (you can add another tsp if you want it a little more salty)
- 1/4 tsp. white pepper
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 tsp. Italian seasoning
- 1/4 tsp. dried parsley
- 5 oz. baby spinach (bag of)
- 1/2 cup grated Parmesan cheese
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NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories800Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat8g40% |
Trans Fat0g |
Cholesterol105mg35% |
Sodium350mg15% |
Potassium1420mg41% |
Protein39g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate105g35% |
Dietary Fiber8g32% |
Sugars6g |
Vitamin A370% |
Vitamin C70% |
Calcium30% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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