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


  • 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.


  • 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.

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