Instant Pot Italian Butternut Squash Risotto Recipe

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil onion carrot and celery. Cook and stir until tender about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook stirring occasionally until slightly softened about 3 minutes.

Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth stirring to scrape the sides of the pot. Simmer for 1 minute.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.

Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.