Description
This creamy Instant Pot Butternut Squash Risotto is a flavorful and comforting dish made quickly using your pressure cooker. Loaded with tender butternut squash cubes, Arborio rice, sautéed onions, garlic, and a splash of white wine, this risotto delivers rich, creamy texture enhanced by Parmesan cheese and fresh herbs. Perfect for an easy weeknight dinner full of cozy autumn flavors.
Ingredients
Scale
Risotto Base
- 1 1/2 cups Arborio rice
- 2 cups butternut squash (peeled and cubed)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons fresh herbs (such as thyme or sage, chopped)
Instructions
- Prep the squash: Peel, deseed, and cube the butternut squash into bite-sized pieces. You can save time by purchasing pre-cut squash if available.
- Sauté the aromatics: Set the Instant Pot to sauté mode and add the olive oil. When hot, add the chopped onions and minced garlic. Cook, stirring frequently, until the onions become translucent and fragrant, about 3-4 minutes.
- Toast the rice: Add the Arborio rice to the pot and stir continuously for 1-2 minutes until the rice is well coated with oil and has a lightly toasted, nutty aroma.
- Add the squash: Stir in the cubed butternut squash, mixing it thoroughly with the rice and sautéed aromatics.
- Add liquids: Pour in the vegetable or chicken broth along with the white wine, if using. Scrape the bottom of the pot carefully with a wooden spoon to prevent any rice or bits from sticking and burning.
- Pressure cook: Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Select high pressure and set the timer for 6 minutes.
- Release and finish: Once cooking is complete, perform a quick release to release the steam. Open the lid, then stir in the grated Parmesan cheese, salt, black pepper, and any additional seasonings to taste until creamy and smooth.
- Serve: Spoon the risotto into bowls and garnish with the chopped fresh herbs such as thyme or sage for a fresh, aromatic finish. Serve immediately and enjoy!
Notes
- For a richer flavor, substitute the olive oil with butter during the sauté step.
- Use low-sodium broth if you prefer to control the saltiness of the dish.
- If you want a vegan option, omit the Parmesan cheese or substitute it with a vegan cheese alternative.
- Leftover risotto can be refrigerated up to 3 days and reheated gently with a splash of broth to restore creaminess.
- The white wine is optional but adds a nice acidity and depth of flavor to the risotto.
- Be careful not to overcook the risotto in the Instant Pot; 6 minutes at high pressure is optimal for creamy texture without mushiness.
