The Creamiest Instant Pot Butternut Squash Risotto Recipe Ever

Cooking a delectable butternut squash risotto in an instant pot can turn an ordinary evening into a culinary adventure.

Rich aromas will soon fill your kitchen with warmth and comfort.

risotto lovers appreciate how quickly this method creates a luxurious dish without constant stirring.

creamy textures emerge from perfectly cooked rice and sweet, roasted squash cubes.

Professional chefs appreciate the simplicity of pressure cooking techniques that deliver restaurant-quality results.

Each spoonful promises a symphony of flavors that dance between earthy and smooth sensations.

You’ll find this recipe surprisingly easy and wonderfully satisfying.

Grab a spoon and savor every delightful bite of this Italian-inspired comfort food.

Why Butternut Squash Risotto Is So Satisfying

• Transform complex risotto into a foolproof dish with minimal kitchen skills required, making gourmet cooking accessible for everyone.
• Packed with vitamin-rich butternut squash and comforting Arborio rice, this recipe delivers a wholesome meal that feels indulgent yet healthy.
• Eliminate traditional stirring and constant monitoring by leveraging the Instant Pot's efficiency, reducing cooking stress and saving precious energy.
• Adapt the recipe by adding crispy pancetta, swapping cheeses, or incorporating different herbs to match personal taste preferences and dietary needs.

What You Need For Butternut Squash Risotto

• Butternut Squash: Sweet and creamy vegetable that gives the risotto its signature flavor.
• Arborio Rice: Starchy Italian rice perfect for creating a creamy risotto texture.
• Chicken or Vegetable Broth: Provides the liquid base and depth of flavor for the risotto.

• Onion, Garlic: Foundational flavor builders that add depth and complexity to the dish.

• White Wine: Adds a subtle acidic brightness to complement the creamy risotto.

• Parmesan Cheese: Adds rich, salty creaminess and a nutty finish to the dish.
• Salt, Black Pepper: Essential seasonings to enhance the overall flavor profile.

• Fresh Herbs: Provides a fresh, bright accent to the creamy risotto.

• Olive Oil: Used for sautéing and adding a smooth base flavor.

How To Make Risotto In The Instant Pot

Step 1: Prepare Butternut Squash

Break down the butternut squash by carefully peeling off the skin, removing seeds, and cutting into small, bite-sized cubes.

Grab pre-cut squash from the grocery store to make this process super quick and easy.

Step 2: Awaken Aromatic Flavors

Fire up the Instant Pot’s sauté mode and drizzle in olive oil.

• Diced onions
• Minced garlic

Sauté until the kitchen fills with a mouthwatering fragrance and the ingredients turn soft and golden.

Step 3: Toast Creamy Rice

Introduce Arborio rice to the pot, stirring continuously for a couple of minutes.

This magical step helps develop a rich, nutty undertone that makes risotto extraordinary.

Step 4: Combine Squash Goodness

Fold the cubed butternut squash into the rice and aromatics, creating a beautiful blend of textures and colors.

Step 5: Pour Liquid Magic

• Vegetable broth
• White wine

Gently scrape the pot’s bottom to prevent any scorching and ensure all those delicious bits get incorporated.

Step 6: Pressure Cooking Transformation

Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for six minutes.

This is where the culinary alchemy happens.

Step 7: Final Flavor Boost

Perform a quick pressure release.

• Parmesan cheese
• Salt
• Black pepper
• Optional herbs or seasonings

Blend until the risotto reaches a luxuriously creamy consistency.

Step 8: Serve and Celebrate

Plate your masterpiece, sprinkle with fresh herbs, and dive into a bowl of comfort that’s both elegant and soul-warming.

Tips To Master Butternut Squash Risotto

• Save precious time by grabbing pre-cubed butternut squash from your grocery store's produce section, cutting down on meal prep hassle.
• Stir risotto continuously after pressure cooking to release rice starches, creating that signature luxurious, velvety texture restaurants aim for.
• Though white wine adds depth, vegetable or chicken broth works perfectly if you prefer a non-alcoholic version or want to keep the recipe budget-friendly.
• Six minutes of high-pressure cooking ensures tender rice and squash without turning ingredients mushy – precise timing is key for risotto success.
• Experiment with different hard cheeses like pecorino romano or aged gouda to add unique flavor profiles while maintaining the dish's creamy consistency.

Storage Guide For Butternut Squash Risotto

• Store leftover risotto in an airtight container for up to 3-4 days. Cover the surface with plastic wrap to prevent drying out and forming a skin.
• Transfer cooled risotto to freezer-safe containers, leaving some space for expansion. Freeze for up to 1 month. Avoid freezing if topped with fresh herbs.
• Warm gently in a skillet over medium-low heat. Add a splash of broth or water to restore creamy texture. Stir constantly to prevent sticking and ensure even heating.
• Place risotto in a microwave-safe dish. Add a little broth or water. Heat in 30-second intervals, stirring between each to distribute heat evenly and maintain smooth consistency.

Pairing Ideas For Butternut Squash Risotto

• Pair with Crisp White Wine: Select a dry Pinot Grigio or Sauvignon Blanc to complement the creamy risotto's rich texture and enhance its delicate butternut squash flavor.
• Serve with Herb-Roasted Chicken: Grill a lemon-herb seasoned chicken breast as a protein-packed side that balances the risotto's smooth, comforting profile.
• Create a Fresh Arugula Salad: Toss peppery arugula with shaved Parmesan, toasted pine nuts, and a light lemon vinaigrette to add brightness and crunch to the meal.
• Match with Aged Pecorino Cheese: Crumble an aged Pecorino Romano on top of the risotto to introduce a sharp, salty contrast that elevates the dish's overall complexity.

Fun Styles For Butternut Squash Risotto

• Vegan Butternut Squash Risotto: Replace Parmesan cheese with nutritional yeast or cashew cream for a dairy-free version. Use vegetable broth instead of chicken broth.
• Gluten-Free Friendly: Ensure Arborio rice is certified gluten-free. Double-check all broth and wine labels to prevent cross-contamination.
• Herb-Infused Version: Add fresh sage or thyme during the sautéing stage for an aromatic flavor boost. Experiment with rosemary or oregano for different herbal notes.
• Low-Carb Alternative: Swap Arborio rice with cauliflower rice or riced kohlrabi. Reduce cooking time and adjust liquid quantities to match the alternative grain substitute.

FAQs

• Is Arborio rice essential for this risotto?

Yes, Arborio rice is crucial because its high starch content creates the signature creamy texture of risotto. Other short-grain rice types won’t deliver the same results.

• Can I make this recipe without an Instant Pot?

While this recipe is designed for Instant Pot, you can adapt it to stovetop cooking. You’ll need to stir constantly and gradually add broth, which takes about 25-30 minutes of continuous attention.

• How do I know if the butternut squash is ripe and ready to use?

Choose a squash that feels heavy for its size, has a matte (not shiny) skin, and has a deep, solid color without soft spots or blemishes. The stem should be hard and dry.

• What if I don't have white wine for the recipe?

No problem! You can substitute white wine with additional chicken or vegetable broth. The wine adds depth, but your risotto will still taste delicious without it.

Creamy Instant Pot Butternut Squash Risotto Recipe

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4.8 from 31 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Instant pot butternut squash risotto delivers Italian comfort with silky, rich textures that dance across your palate. Parmesan cheese and sage elevate this hearty dish, inviting you to savor each luxurious spoonful of seasonal elegance.

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Ingredients

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Main Ingredients:

• 1.5 cups arborio rice
• 2 cups butternut squash (peeled and cubed)
• 4 cups vegetable or chicken broth
• 0.5 cup white wine (optional)
• 0.5 cup grated parmesan cheese

Aromatics and Seasonings:

• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Cooking Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons fresh herbs (such as thyme or sage, chopped, for garnish)

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Instructions

1. Prepare the butternut squash by carefully peeling, removing seeds, and cutting into uniform small cubes, considering pre-cut options for convenience.
2. Activate the Instant Pot’s sauté function and warm olive oil, then introduce finely chopped onions and garlic, cooking until they become translucent and release their aromatic essence.
3. Introduce Arborio rice to the pot, gently stirring for approximately one minute to develop a rich, toasted flavor profile.
4. Incorporate the diced butternut squash into the rice mixture, ensuring even distribution of ingredients.
5. Gradually pour vegetable or chicken broth and optional white wine into the pot, thoroughly scraping the bottom to prevent scorching and ensure maximum flavor integration.
6. Secure the Instant Pot lid, positioning the valve to sealing, and initiate high-pressure cooking for 6 minutes to achieve perfect rice texture.
7. Upon completion, perform a quick pressure release, then fold in grated Parmesan cheese, season with salt and freshly ground black pepper, and blend thoroughly.
8. Transfer the creamy risotto to serving plates, garnish with fresh chopped herbs like parsley or thyme, and serve immediately while piping hot.

Notes

• Choose firm, heavy butternut squash with smooth skin for maximum sweetness and best texture.
• Use pre-cut butternut squash from grocery stores to reduce preparation time dramatically.
• Select high-quality Arborio rice with plump, short grains to ensure creamy risotto consistency.
• Adjust broth quantity slightly if risotto seems too thick or thin after cooking, stirring gradually for perfect creamy texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Pressure Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 3 g
• Sodium: 500 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 10 mg