Imagine coming home to the aroma of a gourmet risotto, ready in half the time it usually takes!
That’s the magic of Instant Pot butternut squash risotto.
Did you know that traditional risotto can take up to an hour of constant stirring? Not anymore!
This fall-inspired dish combines the convenience of an Instant Pot with the comforting flavors of butternut squash, creating a creamy, luxurious meal that’s sure to impress.
Let’s dive into this game-changing recipe that’ll have you saying goodbye to endless stirring and hello to more time enjoying your delicious creation!
Why Instant Pot Butternut Squash Risotto is a Game-Changer
- Quick cooking time: Say goodbye to standing over the stove for an hour! This method cuts your cooking time in half.
- Hands-off approach: While your risotto cooks, you can prep a side salad, set the table, or even put your feet up for a few minutes. Multitasking made easy!
- Consistent results: Forget about mushy or undercooked rice. The Instant Pot delivers perfectly cooked risotto every single time.
- Flavor infusion: The pressure cooking method helps the butternut squash flavor permeate every grain of rice. It’s like a flavor explosion in your mouth!
Ingredients You’ll Need for This Cozy Fall Dish
Here’s your shopping list for the ultimate comfort food:
- Arborio rice: The star of any risotto, this short-grain rice gives you that creamy texture we all crave.
- Butternut squash: Bringing sweet, nutty flavors and a gorgeous golden color to your dish.
- Vegetable or chicken broth: The liquid gold that transforms your rice into a creamy delight.
- Aromatics: Onions, garlic, and herbs (like thyme or sage) for depth of flavor.
- White wine (optional): For that classic risotto taste – but don’t worry, it’s still delicious without it!
- Parmesan cheese: Because let’s face it, cheese makes everything better.
Tips for Customizing Your Butternut Squash Risotto
One of the best things about this dish? It’s incredibly versatile! Here are some ideas to make it your own:
- Going vegan? Swap the parmesan for nutritional yeast and use vegetable broth.
- Craving protein? Top with grilled chicken, crispy pancetta, or fried sage leaves.
- Cheese lovers, unite! Try mixing in some gorgonzola or goat cheese for extra tang.
- Veggie boost: Throw in some spinach or kale at the end for added nutrients and color.
Serving Suggestions and Pairings
Let’s talk about how to serve this masterpiece:
- Wine pairing: A crisp Pinot Grigio or buttery Chardonnay complements the creamy risotto beautifully.
- Side salad: Balance the richness with a light arugula salad dressed with lemon vinaigrette.
- Garnish game strong: Sprinkle with toasted pumpkin seeds or a drizzle of balsamic glaze for that Instagram-worthy look.
- Leftovers (if you have any!): Store in an airtight container in the fridge. Reheat with a splash of broth to bring back that creamy consistency.
Recipe FAQ’s
Can I use other types of squash instead of butternut?
Absolutely! Pumpkin, acorn squash, or even sweet potato can be great substitutes. Just make sure to adjust cooking times if needed, as some varieties may cook faster or slower than butternut squash.
What can I do if my risotto is too thick or too thin?
If it’s too thick, simply stir in a bit more hot broth until you reach your desired consistency. If it’s too thin, let it sit for a few minutes – it will continue to absorb liquid and thicken as it cools slightly.
Is it possible to make this recipe without an Instant Pot?
While an Instant Pot makes this recipe quick and easy, you can certainly make it on the stovetop. You’ll need to gradually add hot broth and stir constantly for about 20-25 minutes until the rice is creamy and cooked through.
Creamy Instant Pot Butternut Squash Risotto
Ingredients
- 1 ½ 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
- ½ cup white wine optional
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ¼ 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. Pro tip: Look for pre-cut squash at your grocery store to save time!
- Sauté the aromatics: Set your Instant Pot to sauté mode. Add a splash of olive oil, then toss in diced onions and minced garlic. Cook until fragrant and translucent.
- Toast the rice: Add your Arborio rice to the pot and stir for a minute or two. This step enhances the nutty flavor of the rice.
- Add liquids: Pour in your broth and white wine (if using). Don't forget to scrape the bottom of the pot to prevent any burning.
- Pressure cook: Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Yes, you read that right – just 6 minutes!
- Release and finish: Once done, carefully do a quick release of the pressure. Stir in your parmesan cheese and any additional seasonings. Voila! Creamy perfection awaits.