If you’re craving a dish that’s velvety, comforting, and packed with autumnal flavor, this Creamy Instant Pot Butternut Squash Risotto Recipe is about to become your new favorite go-to. Imagine tender Arborio rice cooked to perfection with sweet, nutty cubes of butternut squash, all melded together in a rich, cheesy embrace—all made effortlessly in your Instant Pot. Whether it’s a weeknight treat or a special occasion side, this risotto hits all the right notes and will have everyone asking for seconds.
Ingredients You’ll Need
Creating the perfect risotto starts with simple, quality ingredients that each play a starring role. From the creamy richness of Parmesan cheese to the natural sweetness of butternut squash, every element brings essential texture, flavor, and color to the table.
- Arborio rice: This short-grain rice’s high starch content gives risotto its signature creamy texture.
- Butternut squash (peeled and cubed): Adds a lovely sweetness and beautiful golden color to the dish.
- Vegetable or chicken broth: The flavorful liquid that infuses the rice, boosting savory depth.
- Onion (finely chopped): Provides aromatic base notes that are key for layering flavors.
- Garlic (minced): Enhances aroma and adds subtle warmth.
- Olive oil: Used for sautéing, it adds fruity richness and helps soften the aromatics.
- White wine (optional): Adds acidity and complexity, balancing the sweet squash.
- Grated Parmesan cheese: Brings salty creaminess and helps bind the risotto together.
- Salt: Enhances all the natural flavors without overpowering.
- Black pepper: Adds a gentle kick and depth.
- Fresh herbs (thyme or sage, chopped): Bright herbaceous notes to finish off the dish beautifully.
How to Make Creamy Instant Pot Butternut Squash Risotto Recipe
Step 1: Prep the Butternut Squash
Start by peeling and cubing your butternut squash. If you’re short on time, don’t hesitate to grab pre-cut squash from the store—it’s a fantastic shortcut that doesn’t compromise flavor or texture.
Step 2: Sauté the Aromatics
Turn your Instant Pot to sauté mode and heat olive oil. Toss in the finely chopped onion and minced garlic, cooking until they become fragrant and translucent. This step is crucial because those little bites of soft onion and garlic build a savory foundation for your risotto.
Step 3: Toast the Arborio Rice
Add the Arborio rice directly to the pot and stir it around for a minute or two. Toasting the rice lightly in the oil and aromatics unlocks a wonderful nuttiness and helps each grain soak up liquid beautifully later on.
Step 4: Add the Butternut Squash
Stir in your cubed butternut squash, mixing it evenly with the rice and softened aromatics. This distributes the squash flavor throughout and ensures every spoonful has that buttery-sweet hit.
Step 5: Pour in the Liquids
Pour the broth and white wine (if using) into the pot. Take a wooden spoon or spatula to gently scrape the bottom to prevent any rice bits from sticking or burning during cooking—that’s key for an easy cleanup and perfect texture.
Step 6: Pressure Cook
Seal the lid on your Instant Pot, set the valve to sealing, and cook on high pressure for 6 minutes. This short burst under pressure cooks the rice and squash to tender, creamy perfection much faster than traditional stove-top risotto.
Step 7: Release and Finish
Once cooking is done, carefully do a quick release of the pressure. Stir in the freshly grated Parmesan cheese, salt, and black pepper, allowing the cheese to melt fully and enrich the risotto’s texture and flavor. Adjust seasoning as needed to your taste.
Step 8: Serve and Enjoy
Sprinkle chopped fresh herbs on top and serve your risotto immediately for the best, creamiest experience. The fragrant herbs bring a refreshing brightness that complements the rich squash and cheese beautifully.
How to Serve Creamy Instant Pot Butternut Squash Risotto Recipe
Garnishes
Fresh herbs like chopped thyme or sage add a lovely pop of color and a subtle herbal note that beautifully contrasts the creamy risotto. A drizzle of extra virgin olive oil or a few toasted pine nuts can add a luxurious finish and texture as well.
Side Dishes
This risotto shines as a star side but also works wonderfully alongside roasted chicken, sautéed mushrooms, or a crisp green salad. The richness of the risotto pairs well with lighter, vibrant veggies or simply some warm crusty bread to soak up all those creamy bites.
Creative Ways to Present
For a special touch, serve your risotto in individual shallow bowls garnished artfully with herb sprigs and a sprinkle of Parmesan. You can even ladle it into hollowed-out roasted butternut squash halves for a stunning fall-themed centerpiece.
Make Ahead and Storage
Storing Leftovers
Allow the risotto to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Risotto does thicken as it chills, but that creamy comfort holds up well.
Freezing
While risotto freezes okay, the texture may change slightly when thawed. If you want to freeze it, portion it into freezer-safe containers and keep for up to 1 month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftover butternut squash risotto gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture back to creamy perfection. Stir frequently to heat evenly and bring back that delightful smoothness.
FAQs
Can I make this risotto without white wine?
Absolutely! The white wine adds a subtle acidity and complexity, but you can simply omit it and use a bit more broth—the risotto will still be delicious and creamy.
Is this recipe vegetarian?
Yes, absolutely. Using vegetable broth and Parmesan ensures the dish is vegetarian friendly. For a vegan version, swap Parmesan for a plant-based cheese alternative.
Can I substitute the butternut squash for another vegetable?
Definitely! Sweet potatoes, pumpkin, or even carrots will work beautifully, offering a similar sweetness and creamy texture once cooked.
How do I prevent the risotto from sticking to the Instant Pot?
Make sure to sauté the onions and rice well in olive oil and scrape the bottom thoroughly after adding liquids before pressure cooking. This helps prevent sticking and burning during cooking.
What type of Arborio rice is best for risotto?
Look for high-quality Arborio rice with a firm grain and high starch content. This type of rice is essential to achieve that creamy, luscious risotto texture.
Final Thoughts
I can’t recommend this Creamy Instant Pot Butternut Squash Risotto Recipe enough if you love comfort food that feels luxurious but comes together quickly. It’s a satisfying dish full of warmth, flavor, and creamy goodness that’s perfect for cozy nights or impressing guests without too much fuss. Give it a try—you’ll be hooked from the very first bite!
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Creamy Instant Pot Butternut Squash Risotto Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy Instant Pot butternut squash risotto that is quick to prepare and full of comforting autumn flavors. This easy one-pot recipe uses Arborio rice, roasted butternut squash, and fragrant herbs to create a deliciously smooth and cheesy risotto perfect for a weeknight dinner or a special occasion.
Ingredients
Main Ingredients
- 1 1/2 cups Arborio rice
- 2 cups butternut squash (peeled and cubed)
- 4 cups vegetable or chicken broth
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 cup white wine (optional)
- 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
- Prep the squash: Peel, deseed, and cube your butternut squash. You can also buy pre-cut squash from the grocery store to save time.
- Sauté the aromatics: Set the Instant Pot to sauté mode. Add olive oil, then add the chopped onions and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.
- Toast the rice: Add the Arborio rice to the pot and stir continuously for 1-2 minutes to toast the rice lightly and bring out a nutty aroma.
- Add the squash: Stir in the cubed butternut squash so it gets coated with the oil and mixes evenly with the rice and aromatics.
- Add liquids: Pour in the broth and white wine, if using, making sure to scrape the bottom of the pot with a wooden spoon to loosen any browned bits and prevent burning during pressure cooking.
- Pressure cook: Close and lock the Instant Pot lid, set the valve to sealing, and cook on high pressure for 6 minutes.
- Release and finish: Perform a quick pressure release carefully. Open the lid, then stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
- Serve: Spoon the creamy risotto onto plates and garnish with freshly chopped herbs such as thyme or sage. Enjoy immediately for the best creamy texture.
Notes
- If you don’t have white wine, you can substitute with an equal amount of broth.
- Use a vegetable broth to make the recipe vegetarian or vegan (omit Parmesan or replace with a vegan alternative).
- Stirring the cheese in after cooking helps to keep the risotto creamy without overcooking it.
- Use fresh herbs to add a bright finish but they can be omitted if unavailable.
- Be careful when doing the quick release to avoid steam burns.
