Butternut Squash Risotto

Turn your rice cooker on, but leave the lid open Add the oil to the rice cooker and let it heat while you prep the ingredients Add the onions, garlic, red bell pepper and butternut squash and stir to soften. They won’t brown, but they’ll get slightly soft Add the Arborio rice, stir well again Add the wine, vegetable broth, mushrooms, salt, pepper, coriander and oregano, stir well Close the rice cooker lid and restart the cooking timer (for mine I have to click ‘reset’, and then ‘cook’ again) Let the rice cook for the prescribed cycle, when complete, stir well Transfer into a serving bowl and stir in: greens, parsley and nutritional yeast and black pepper. Stir well. It will thicken after a few minutes. Serve warm Store any leftovers in an airtight container, once cooled completely. Using the saute feature, heat the Instant Pot with a bit of oil Add the onion, garlic, bell pepper and butternut squash and saute for about 3 - 5 minutes or until starting to brown Add the rice, and stir well. Add the vegetable broth, wine, mushrooms, salt, black pepper, coriander and oregano and stir well. Close the lid and put the pressure valve to "sealed" Click "manual" and reduce the time to 5 minutes When Instant Pot finishes, carefully release the pressure immediately Stir in greens, parsley and nutritional yeast and let sit for about 5 minutes to thicken Serve warm Store any leftovers in an airtight container, once cooled completely.