Instant Pot Creamy Butternut Squash Risotto

1 tbsp of vegetable oil

2 tbsp of salted butter, melted

1 medium yellow onion, chopped

1 tbsp of crushed garlic

4 cups of 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 of Arborio rice (make sure you use Arborio rice for a risotto)

4.5 cups of turkey (or chicken, or vegetable) broth (I used 4.5 tsp of Turkey Better Than Bouillon + 4.5 cups of water)

½ cup of a dry white wine ( white cooking wine is fine too)

8 oz package of Baby Bella mushrooms, sliced

1 tsp of seasoned salt (you can add another tsp if you want it a little more salty)

¼ tsp of white pepper

½ tsp of black pepper

¼ tsp nutmeg

¼ tsp of Italian seasoning

¼ tsp of dried parsley

5 oz bag of baby spinach

½ cup of grated Parmesan cheese

Directions at pressureluckcooking.com

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