Instant Pot Butternut Squash Risotto with Baked Tempeh and Mushrooms
This savory butternut squash risotto is inspired by the flavors of fall. Tempeh is marinated in a sage infused oil before becoming baked to perfection and the mushrooms are a delightful addition to complete this incredible dish.
Equipment
- Instant Pot
Ingredients
- 1 8 oz block of tempeh
Marinade for Tempeh
- ⅓ cup high heat oil like avocado, canola, sunflower
- 15 fresh sage leaves
- 3 cloves garlic chopped
- 1 tsp onion powder
- 1 tsp dried basil
- ¼ cup apple cider vinegar
- 1 tbsp maple syrup or agave
- 1 tsp dijon mustard
Baked Mushrooms
- 16 oz of mushrooms chanterelle, cremini, oyster, shiitake, maitake, king oyster, etc
- 3 tbsp tempeh marinade
- 1 tsp fresh or dried thyme
- ½ tsp garlic powder
Butternut Squash Risotto
- ½ yellow onion diced
- ¼ cup vegan butter
- 2 cloves garlic
- 1 tbsp rosemary or sage fresh or dry, minced
- 1 cup arborio rice
- 2 cups butternut squash cubed, about 1 small squash
- ½ tsp nutmeg
- ¼ cup white white
- 2 cups vegetable broth room temperature or warm
- salt and pepper to taste
- 1.5 tsp apple cider vinegar
Optional ingredients
- vegan parmesan for the risotto
- more crispy, fried sage to top the finished plate
Instructions
- Heat the ⅓ cup of high heat oil over medium high heat. Once the oil is shimmering, add the sage leaves and fry until the leaves turn dark green, a couple minutes. Remove from the oil using tongs, a fork, or a slotted spoon and set aside.
- Remove the oil from the heat and transfer to a medium bowl to make the garlic herb tempeh marinade. Mix in the chopped garlic, onion powder, dried basil, ACV, maple syrup, dijon mustard, and crumble the fried sage into the marinade.
- Slice the tempeh into ¼ inch thick strips and coat in the marinade. Let it marinate for at least 30 mins to up to 24 hours in the refrigerator.
- Preheat the oven to 425°F. Mix the mushrooms with the marinade, dried thyme, and garlic powder. Spread them out evenly on a baking sheet with parchment paper. Bake for 30 mins checking on them every 10 minutes. If the mushrooms release a lot of liquid, carefully pour the liquid off of the baking tray and toss the mushrooms before putting them back in the oven. If the mushrooms stay dry, just toss the mushrooms halfway through.
- Bake the tempeh for 30 minutes on a separate baking tray. Remove from the over after 15 minutes, flip and brush with the rest of the marinade.
- Set the Instant Pot to Saute mode and add in the vegan butter. Add the diced onion and saute until the onions turn translucent, about 5 minutes.
- Add the garlic, fresh or dried rosemary and/or fresh sage, and the rice. Saute until the rice becomes translucent, 1 - 2 minutes.
- Now add the butternut squash and stir for 1 - 2 minutes.
- Add the white wine and cook off the alcohol for a few minutes while sitting occasionally.
- Add the room temperature or warm vegetable broth, nutmeg, and salt and pepper to taste.
- Put the lid of the Instant Pot and set the seal to Sealing. Set the Instant Pot to Pressure Cook mode and cook on high for 6 minutes with a 5 minute natural release.
- The tempeh and mushrooms may be done before the risotto, so once the Instant Pot is ready, you can plate your food and enjoy.
- Optionally, you can add vegan parmesan to the risotto when its done or make extra crispy sage to top this dish.
Notes
*You can use prepared or frozen butternut squash, or use the microwave method to help you cut the squash.
*You can use store bought vegan parmesan or make it at home:
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp garlic powder