Creamy Instant Pot Butternut Squash Risotto
This Instant Pot method is a true game-changer, allowing you to enjoy the luxurious comfort of risotto any night of the week.The creamy texture, combined with the sweet nuttiness of butternut squash, creates a dish that's sure to become a fall favorite in your household.
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 to enhance its nutty flavor.
- Add the squash: Stir in the cubed butternut squash to combine with the rice and aromatics.
- Add liquids: Pour in your broth and white wine (if using). Be sure 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.
- Release and finish: Once the cooking time is up, carefully do a quick release of the pressure. Stir in your Parmesan cheese, salt, black pepper, and any additional seasonings.
- Serve: Garnish with fresh herbs and enjoy your creamy butternut squash risotto!