If you’ve ever dreamed of a risotto that is both incredibly creamy and bursting with comforting autumn flavors, then you’re going to adore this Creamy Instant Pot Butternut Squash Risotto Recipe. It effortlessly combines the rich sweetness of tender butternut squash with the smooth, luscious texture that only risotto can deliver—all made in one pot with minimal fuss. Trust me, this dish brings warmth and elegance to any meal, perfect for cozy nights or special gatherings.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward crafting this soul-satisfying risotto. Each component is simple yet essential, contributing layers of flavor, texture, and that inviting golden hue that makes this dish visually as delightful as it is tasty.
- 1 1/2 cups Arborio rice: The star grain for creamy, perfectly chewy risotto texture.
- 2 cups butternut squash (peeled and cubed): Adds natural sweetness and a velvety finish.
- 4 cups vegetable or chicken broth: The flavorful liquid that cooks the rice and infuses depth.
- 1 medium onion (finely chopped): Builds a savory base with gentle sweetness.
- 2 cloves garlic (minced): Provides aromatic warmth and subtle bite.
- 2 tablespoons olive oil: Helps sauté and brings richness without overpowering.
- 1/2 cup white wine (optional): Adds brightness and complexity to the overall flavor.
- 1/2 cup grated Parmesan cheese: A salty, nutty finishing touch for luscious creaminess.
- 1 teaspoon salt: Enhances all the flavors in perfect harmony.
- 1/4 teaspoon black pepper: Offers subtle heat for balance.
- 2 tablespoons fresh herbs (thyme or sage, chopped): Fresh, fragrant garnish that elevates the dish beautifully.
How to Make Creamy Instant Pot Butternut Squash Risotto Recipe
Step 1: Prep the Butternut Squash
Start by peeling, deseeding, and cubing your butternut squash. If you want to skip the chopping, many stores sell pre-cut squash that works perfectly here, saving you a ton of time without compromising taste. Cubed squash cooks evenly, melding into the risotto during pressure cooking.
Step 2: Sauté the Aromatics
Set your Instant Pot to sauté mode and add olive oil. Toss in the finely chopped onion and minced garlic, cooking until they become soft, translucent, and incredibly fragrant. This step builds a crave-worthy flavor foundation that will infuse every bite.
Step 3: Toast the Arborio Rice
Stir in the Arborio rice and let it toast with the aromatics for a minute or two. Toasting the rice enhances its nutty notes and also helps the grains stay intact during pressure cooking. This small step makes a big difference in texture.
Step 4: Add the Butternut Squash
Stir the cubed squash into the pot, mixing it evenly with the rice and sautéed aromatics. The squash will begin to soften and release its natural sweetness, complementing the creaminess that’s to come.
Step 5: Pour in Liquids
Carefully add the vegetable or chicken broth and white wine if you’re using it. Make sure to scrape any browned bits from the bottom of the pot—this prevents burning and adds extra flavor. The liquid is crucial for cooking the rice perfectly.
Step 6: Pressure Cook
Lock the Instant Pot lid and set the valve to sealing. Cook on high pressure for 6 minutes. The pressure cooker speeds up the usual risotto process while ensuring the rice is tender yet perfectly firm, and the squash is melt-in-your-mouth soft.
Step 7: Quick Release and Finish
Do a quick release of the pressure carefully when the timer goes off. Stir in Parmesan cheese, salt, and black pepper to finish the dish with a rich, creamy consistency and balanced flavor. Don’t be shy—this is where the risotto comes alive.
Step 8: Serve and Garnish
Top with freshly chopped herbs like thyme or sage for a fragrant boost and wonderful color contrast. Your Creamy Instant Pot Butternut Squash Risotto Recipe is now ready to impress!
How to Serve Creamy Instant Pot Butternut Squash Risotto Recipe
Garnishes
Fresh herbs such as thyme, sage, or chopped parsley add not only a burst of color but also brighten the rich flavors of the risotto. A light drizzle of good quality olive oil or a sprinkle of extra Parmesan makes the dish feel extra special and restaurant-worthy.
Side Dishes
This risotto pairs wonderfully with crisp green salads, roasted vegetables, or simple grilled chicken or fish. The creamy nature of the dish means lighter, fresher sides create a perfect balance on the plate.
Creative Ways to Present
Try serving this risotto in hollowed-out butternut squash halves for a festive presentation. Alternatively, spoon it over grilled polenta rounds or alongside sautéed mushrooms to elevate the visual and textural appeal of your meal.
Make Ahead and Storage
Storing Leftovers
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. It might thicken as it sits but that’s easy to fix when reheating.
Freezing
The risotto freezes well if you want to make a big batch. Cool completely, then portion into freezer-safe containers. It can last up to 2 months frozen without losing its creamy goodness.
Reheating
Reheat on the stovetop or microwave with a splash of broth or water to loosen the texture. Stir constantly to bring back its luxurious creaminess and heat evenly without drying out.
FAQs
Can I make this risotto without an Instant Pot?
Absolutely! While the Instant Pot makes it quick and easy, you can prepare this risotto on the stovetop by slowly adding warm broth one ladle at a time and stirring until creamy and cooked through. It just takes a bit more hands-on time and patience.
Is white wine necessary in the recipe?
The white wine adds a lovely acidity and depth but is optional. You can substitute with an equal amount of broth for a non-alcoholic version without sacrificing flavor.
Can I use other types of squash?
Yes! Butternut squash works best for its sweetness and texture, but kabocha or delicata squash can be great alternatives if you want to try something different.
How do I make this dish vegan?
Simply swap Parmesan cheese for a vegan cheese alternative or nutritional yeast for that cheesy flavor, and use vegetable broth. You’ll still get a rich and satisfying dish!
Can I add protein to this risotto?
Definitely! Cooked and cubed chicken, sautéed shrimp, or crispy pancetta can be stirred in before serving to turn this into a hearty main course.
Final Thoughts
The Creamy Instant Pot Butternut Squash Risotto Recipe is truly one of those dishes that feels special yet is surprisingly simple to make. It’s a comforting hug on a plate, bursting with the season’s best flavors and the kind of creamy texture that makes your taste buds sing. I can’t wait for you to try it and watch it become a beloved staple in your kitchen too.
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Creamy Instant Pot Butternut Squash Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Instant Pot Butternut Squash Risotto is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender cubes of butternut squash blend beautifully with Arborio rice, aromatic onions, garlic, and a touch of white wine, all cooked to perfection using the Instant Pot for a creamy, luscious finish. Topped with Parmesan cheese and fresh herbs, it delivers a rich and satisfying meal in just 30 minutes.
Ingredients
Rice and Vegetables
- 1 1/2 cups Arborio rice
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups vegetable or chicken broth
- 1/2 cup white wine (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Fats and Garnishes
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh herbs (such as thyme or sage), chopped, for garnish
Instructions
- Prep the squash: Peel, deseed, and cube the butternut squash into bite-sized pieces. Using pre-cut squash can save time if available.
- Sauté the aromatics: Set your Instant Pot to sauté mode and add olive oil. Once hot, add the finely chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Toast the rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing it to become slightly toasted to bring out its nutty flavor.
- Add the squash: Mix in the cubed butternut squash with the rice and aromatics to incorporate flavors.
- Add liquids: Pour in the vegetable or chicken broth and white wine if using. Scrape the bottom of the pot with a wooden spoon to loosen any stuck bits and prevent burning.
- Pressure cook: Secure the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
- Release and finish: Once cooking is complete, perform a quick pressure release carefully. Stir in the grated Parmesan cheese, salt, black pepper, and adjust seasoning if needed.
- Serve: Spoon the creamy risotto into bowls and garnish with chopped fresh herbs such as thyme or sage. Enjoy immediately for best texture.
Notes
- You can substitute white wine with extra broth if preferred or to keep it non-alcoholic.
- Using pre-cut butternut squash reduces prep time significantly.
- For a vegan version, omit Parmesan or replace with nutritional yeast or vegan cheese alternatives.
- If you prefer a thinner consistency, add a splash of warm broth at the end and stir well.
- Be sure to scrape the bottom of the Instant Pot well to avoid the burn warning during pressure cooking.
