Instant Pot Squash Risotto

Directions

1. 1
   To cook risotto in the Instant Pot, turn it on
2. 2
   Saute (Normal Mode) and add onions, celery, and olive oil.
3. 3
   Saute for 2-3 minutes, then add diced squash and garlic and saute for another minute.
4. 4
   Pour in white wine to clean the pot, stir well, and press Cancel to stop sauteing.
5. 5
   Add rosemary, salt, pepper, and 2 cups of Arborio rice (don't rinse it).
6. 6
   Pour in 3 cups of chicken stock and stir everything.
7. 7
   Close the lid and pressure cook on high for 5 minutes.
8. 8
   When done, use Quick Release to release the pressure.
9. 9
   To make pan-fried squash, heat olive oil in a large skillet while the risotto is cooking.
10. 10
    Add diced squash, rosemary, and salt to the skillet and cook for a few minutes on each side.
11. 11
    You can cover the skillet with a lid to make sure it cooks evenly and quickly.
12. 12
    To finish the risotto, stir it after quickly releasing the lid. Then, lemon juice, butter, and Parmesan cheese and mix until they melt into the risotto.
13. 13
    Sprinkle some chili flakes and pan-fried squash on top before serving.