Instant Pot® Butternut Squash Risotto recipe

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Ingredients

4 cups low-sodium chicken broth
3 tablespoons unsalted butter, divided
½ cup chopped onion
2 cups Arborio rice
3 sprigs fresh sage
2 cloves garlic, minced
1 cup dry white wine
2 cups diced butternut squash
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Nutrition Info

638.3 calories
carbohydrate: 104.6 g
cholesterol: 35.7 mg
fat: 12 g
fiber: 3 g
protein: 15.8 g
saturatedFat: 7.6 g
servingSize: -
sodium: 312.6 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.

  3. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.

Recipe Yield

4 servings

Recipe Note

This delicious combination of creamy Arborio rice and tasty butternut squash makes a great meatless main dish, or a side dish for your favorite protein. Your Instant Pot® makes quick work of this version of classic risotto, freeing you up for other last-minute dinner details. A salad and crusty bread complete this easy and flavorful meal. Garnish with additional fresh sage, if desired.

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