Ingredients For Instant Pot® Butternut Squash Risotto With Mushrooms Recipe
2 tablespoon Olive oil
1 Medium white onion, chopped
4 cup Peeled and cubed butternut squash , divided
3 Cloves Garlic
2 cup Arborio Rice
0.25 cup Dry white wine
2 cup Vegetable Broth
1 Package sliced portobello mushrooms
0.5 cup Chopped red bell pepper
0.5 teaspoon Kosher salt
0.25 teaspoon Freshly grated nutmeg
2 tablespoon Chopped fresh flat leaf parsley, or to taste
Nutrition value
418
calories per serving
9 g Fat17 g Protein61 g Carbs4 g FiberOther
Current Totals
9 g Fat
17 g Protein
61 g Carbs
4 g Fiber
MacroNutrients
Carbs
61 g
Protein
17 g
Fiber
4 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
55 mg
Iron
4 mg
Vitamin A
343 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
33 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
78 mg
Manganese
2 mg
Phosphorus
182 mg
Selenium
11 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
