Stuff the squash halves with about one half to one cup of risotto per half.When your squash is fully cooked, flip the squash halves over.Cook on high for 6 minutes and let the pressure naturally release for 10 minutes. Stir to combine, and turn the instant pot on high pressure. Add the arborio rice, chicken stock, red pepper flakes, and oregano to the pot.The mushrooms will continue to cook with the rice. Add in the sliced mushrooms and sauté them until starting to soften and brown, about 2 more minutes. Drizzle some olive oil into the pot and sauté the diced onion until it is soft, about 3-5 minutes. Turn the instant pot on the sauté function.If you do not have an instant pot, please see above for instructions for the stovetop.
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