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
Scale
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.
