Instant Pot Harvest Squash Risotto

After discovering how easy risotto is to make in the Instant Pot, I've been on a kick lately. I love the idea of using winter squash to add creaminess. I suggest two ways of finishing the dish. For a more traditional risotto, add Parmesan cheese. Or, for a colorful twist, add dried cranberries, blue cheese, and pepitas.

Instant Pot Harvest Squash Risotto

3 T butter
1 medium onion, diced

7 garlic cloves, minced
1.5 cup arborio rice
2 T apple cider vinegar or white wine vinegar (optional)
4 cups broth (I use 4 cups of water and 1 T plus 1 t Better than Bouillon vegetable or roasted garlic flavor)
1.5 cup (about 1 can) pureed winter squash (butternut, pumpkin, or acorn)
1/4 t salt

1/2 t poultry seasoning
freshly ground black pepper to taste
1/4 lb (or 1 packed cup) fresh spinach, chopped

Then, to finish, either:
1/3 cup grated Parmesan cheese stirred in
or
stir in 1/3 cup dried cranberries, and sprinkle on blue cheese and pepitas

Saute onion in butter until golden on high in Instant Pot. Add garlic and rice, and toast, stirring frequently, for a few minutes. Add remaining ingredients except spinach and finishing ingredients. Close Instant Pot with the pressure valve to sealing. Cook in Manual (Hi) for 5 minutes, then quick release. Rice should be fully cooked but al dente and moist. This produces the perfect texture for me, but it is easy to tweak if necessary. If rice is too firm, saute until softened. If too dry, add water to loosen. If too moist, let it stand for a few minutes. It absorbs a lot of water as it cools. Stir in remaining ingredients. Makes 5 main course servings.

Contrary to popular belief, risotto holds well in the fridge and freezer. Just add water and reheat in the microwave, checking often to be sure it doesn't overheat.