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Most of the time, when you hear the word risotto in a recipe, it can be intimidating. Not this recipe! The Instant Pot makes this Instant Pot Butternut Squash Risotto Recipe recipe a breeze!
If you like easy dinner recipes like this Instant Pot Butternut Squash Risotto Recipe, you should try my recipe for Beef Stir Fry and Spicy Chicken Broccoli Fry! They’re so easy and so yummy!
Butternut squash is such a wonderful addition to a variety of recipes. Not only does it have a wonderful slightly sweet and nutty flavor, but it also has such a delicious texture. It kind of reminds me of sweet potatoes with butterscotch. While it might sound odd, almost everyone would agree, butternut squash is a treat for the taste buds.
So, we know it is yummy, but did you know that despite its totally decadent, it is also really good for you?
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Butternut squash is loaded with good for you vitamins and minerals like vitamin A, potassium, magnesium, and vitamin C. One thing butternut squash isn’t loaded with is calories. It adds a lot of substance and flavor without loading any dish with calories. Kids will like it because it is a little sweeter than your average vegetable. Adults will like it because it is simply delicious. It is not a low carb food, but it is something you can indulge in as fall arrives without feeling guilty.
This recipe for instant pot butternut squash risotto is incredible. It is like comfort in a bowl on a brisk fall day. I promise you, it comes together easily and from start to finish, you can plan to have dinner on the table in 30 minutes. Knowing I can put such a filling and tasty meal on the table in 30 minutes eliminates the desire to stop for fast food on really hectic nights.
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While the instant pot makes cooking butternut squash risotto a breeze, it tastes like you spent all day simmering. I make this recipe with white wine. It adds a depth to the flavor that is amazing. If you don’t have white wine, don’t let that discourage you. You can use an extra cup of broth instead. Both with and without the wine as an ingredient, this is an amazing and tasty dinner idea!
Instant Pot Butternut Squash Risotto Recipe
What You Need
2 Tablespoons Butter
1/2 Cup White Onion (about ½ med onion), Diced
1 Cup White Wine (Can substitute 1 extra cup chicken broth)
1 ½ Cups Butternut Squash, Diced
2 Cups Chicken Broth (Veggie broth substitute for Vegetarian)
½ Teaspoon Dry Ground Sage
1 Clove Garlic, Minced
¼ Cup Grated Parmesan or Romano Cheese
Salt and Pepper to Taste
1 Cup Arborio Rice
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How to Make Instant Pot Butternut Squash Risotto Recipe
Set Instant Pot to saute for 15 minutes and allow to preheat. Melt butter in your Instant Pot and add the onion. Saute, stirring occasionally, until onion begins to sweat translucent, around 1-2 minutes.
Dump the Squash in and cook for another 2-3 minutes, or until onion begins to turn translucent. Add garlic and sage and stir for another 30 seconds.
Add rice and saute until edges begin to turn translucent (center will still be white). Pour in the wine and cook until reduced.
Pour chicken broth (or Veggie broth) into the pot, and scrape down the sides of the pot to ensure no food is above the liquid level.
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Cook for 5 minutes on manual setting, then manually release steam.
Carefully remove the lid and stir in cheese. At this point, if your risotto is too liquid for your taste, you can continue to cook on saute until it is fully absorbed.
Serve risotto immediately.
Including the preheat time for this recipe, it still will only take you about 30 minutes to make from start to finish!
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This is one of our family’s favorites, and I can’t wait for you to try it and tell me how yours turned out! Don’t you just love your Instant Pot?!
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Butternut Squash Instant Pot Risotto
Course:Side Dish
Cuisine:American
Keyword:butternut squash risotto, Instant pot
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 211 kcal
Make dinner in a flash with this easy recipe for Instant Pot Butternut Squash Risotto! It's creamy, delicious and an all-time fave.
What You Need
- 2TablespoonsButter
- 1/2CupWhite Onionabout ½ med onion, Diced
- 1CupWhite WineCan substitute 1 extra cup chicken broth
- 1CupArborio Rice
- 1 ½CupsButternut SquashDiced
- 2CupsChicken Broth
- ½TeaspoonDry Ground Sage
- 1CloveGarlicMinced
- ¼CupGrated Parmesan or Romano Cheese
- Salt and Pepper to Taste
US Customary - Metric
Directions
Set Instant Pot to sauté for 15 minutes and allow to preheat.
Melt butter in Pot and add onion. Sauté, stirring occasionally, until onion begins to sweat translucent, around 1-2 minutes.
Add Squash and cook for another 2-3 Minutes, or until onion begins to turn translucent.
Add garlic and sage and stir for another 30 seconds.
Add rice and sauté until edges begin to turn translucent (center will still be white).
Add wine and cook until reduced.
Pour chicken into pot, and scrape down the sides of the pot to ensure no food is above the liquid level.
Cook for 5 minutes on manual setting, then manually release steam.
Carefully remove lid and stir in cheese. At this point, if your risotto is too liquid for your taste, you can continue to cook on sauté until it is fully absorbed.
10.Serve risotto immediately.
Nutrition Facts
Butternut Squash Instant Pot Risotto
Amount Per Serving
Calories 211Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 324mg14%
Potassium 259mg7%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 3835IU77%
Vitamin C 13.9mg17%
Calcium 28mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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