Risotto Ingredients

• 2 medium yellow onion chopped
• 2 Tbl garlic crushed
• 6 cup butternut squash peeled, seeded and large diced
• 3 cup Arborio rice
• 6 cup low-sodium vegetable broth (or 4 cups homemade)
• 3/4 cup dry white wine (optional but adds a great flavor. Add more water if you don't use it.)
• 2 8 oz package Baby Bella mushrooms chopped
• 2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon nutmeg
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 10 oz baby spinach

Basil Pesto Ingredients

• 2 1/4 cup fresh basil tightly packed
• 3/4 cup fresh parsley tightly packed
• 5 cloves garlic
• 2 Tbl light miso
• 5 Tbl nutritional yeast
• 3/16 cup toasted pine nuts
• 3 Tbl fresh lemon juice
• 3 Tbl water

RISOTTO INSTRUCTIONS

• Add vegan butter (or 1/4 cup water) to the Instant Post. Hit “Sauté.”  onion and garlic cook
• Add the mushroom and saute for 2 minutes.
• Add squash and stir for another 1-2 minutes. (The squash will still be very hard but will soften.)
• Add the white wine and once it bubbles, let it do so for another 2 minutes so some of the alcohol burns off.
• Add in the rice and mix it in with everything in the pot.
• Add the broth, salt, black pepper, nutmeg, Italian seasoning and dried parsley.
• Stir well, deglazing (scraping) the bottom of the pot and then place the spinach on top (but do NOT mix in with everything else – just let it rest on top.)
• Secure the lid, hit “Manual” or “Pressure Cook” and High Pressure for 6 minutes.

Make the basil pesto and serve with a dollop.

BASIL PESTO INSTRUCTIONS

• Blend basil, parsley, garlic, miso, nutritional yeast, pine nuts and lemon juice in food processor.
• Slowly drizzle in water while machine is running to desired consistency.