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Creamy Instant Pot Butternut Squash Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This creamy Instant Pot Butternut Squash Risotto is a comforting and flavorful dish that combines tender Arborio rice and sweet butternut squash, enhanced with sautéed aromatics and Parmesan cheese. Perfectly cooked in just 15 minutes using an Instant Pot, this risotto delivers a rich, velvety texture with minimal effort, making it an ideal meal for busy weeknights or cozy dinners.

Ingredients

Rice and Vegetables

  • 1 1/2 cups Arborio rice
  • 2 cups butternut squash (peeled and cubed)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)

Liquids

  • 4 cups vegetable or chicken broth
  • 1/2 cup white wine (optional)

Other Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh herbs (such as thyme or sage, chopped, for garnish)

Instructions

  1. Prep the squash: Peel, deseed, and cube your butternut squash. For convenience, consider using pre-cut squash available at grocery stores to save preparation time.
  2. Sauté the aromatics: Set your Instant Pot to sauté mode. Add the olive oil, then sauté the finely chopped onions and minced garlic until they become fragrant and translucent, about 3-4 minutes.
  3. Toast the rice: Add the Arborio rice to the pot with the aromatics and stir continuously for 1-2 minutes. This step enhances the nutty flavor of the rice and helps it maintain texture during pressure cooking.
  4. Add the squash: Stir in the cubed butternut squash, mixing it well with the rice and sautéed aromatics.
  5. Add liquids: Pour in the vegetable or chicken broth along with the white wine if using. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits to prevent burning during pressure cooking.
  6. Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 6 minutes to perfectly cook the risotto and squash together.
  7. Release and finish: Perform a quick release of the pressure once the cooking cycle completes. Stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste and mix until creamy and smooth.
  8. Serve: Plate the risotto and garnish with freshly chopped herbs such as thyme or sage. Enjoy this warm, creamy, and comforting dish immediately.

Notes

  • For a vegan version, substitute Parmesan cheese with nutritional yeast or a plant-based cheese alternative.
  • If you don’t have white wine, you can omit it or replace it with additional broth or a splash of lemon juice for acidity.
  • Be sure to use Arborio rice to achieve the creamy texture typical of risotto—other rice varieties will not yield the same result.
  • Make sure to scrape the bottom of the Instant Pot well before pressure cooking to avoid the ‘burn’ warning.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth to restore creaminess.

Find it online: https://slsrecipes.com/creamy-instant-pot-butternut-squash-risotto-recipe/