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
Scale
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.
