Ready in just 35 minutes, this Instant Pot Butternut Squash Risotto is a make-it-and-forget-it meal. Hands free and less labor with that rich, creamy texture we all love!
Who doesn’t love the rich, creamy texture of risotto?
What if you could make this beloved dish without ever hovering over the stove, stirring constantly for 30 minutes until your arm feels like it’s going to fall off?!
That’s what instant destiny is! It allows you to make risotto effortlessly.
Simply add all of your ingredients, stir, and let the pressure cooker work its magic. I’ve been left with the creamy risotto every time.
Your Instant Pot makes risotto as you pour yourself a glass of wine. It’s the win.
With the ease of use of the Instant Pot, I don’t think I’d feel compelled to make risotto any other way! The end product is rich and delicious.
This version calls for butternut squash and is broken down into rice after cooking, creating a delicious fall/winter flavor without the big chunks of butternut squash.
The ingredients you will need
Notes on ingredients
butter: I used unsalted but salted would be fine too! It will only adjust when you add salt at the end to taste.
shallot: It adds a mild onion flavor
garlicIt adds flavor to the dish
Arborio riceI love using this rice in risotto because it’s so widely available and has a high starch content, which is essential for risotto. Other varieties that work well for risotto include Vialone Nano and Carnaroli.
dry white wine: I used sauvignon blanc (because it’s the best I drink) but you can use any dry, crunchy white wine like Chardonnay or Pinot Grigio.
vegetable brothYou can also use chicken broth if you don’t need to be vegetarian.
Frozen butternut squash: I prefer using the freezer for this dish because it saves a lot of time and you can just deflate the whole bag, but if you have fresh on hand you can make that too!
sage leaves: used to decorate the dish to give more warmth to the dish.
Parmesan cheeseAdds a delicious umami flavor and creaminess to the dish.
Equipment you will need (Affiliate Links – If you make a purchase, I receive a small commission)
How to make instant butternut squash
Expert advice
- Do not rinse the rice! Washing the rice strips away from the starch which is key to a creamy risotto consistency.
- If the risotto is too thick, add more broth. 1/4 cup at a time, until desired consistency is reached.
Frequently asked questions about the recipe
What flavors are suitable for squash?
Butternut squash is very versatile and pairs well with many flavors such as sage, thyme, cloves, all spices, nutmeg, cinnamon, cardamom, and rosemary. It also goes well with umami, savory flavors like cheese, bacon, and mushrooms, and aromatics like onion, shallot, and garlic.
What main dish goes well with butternut squash risotto?
Butternut squash risotto can be served as a main course with vegetables on the side like mine Brussels salad with pomegranate Or it can be paired with a protein like mine Slow cooked salmonAnd the Air fryer salmonor my Air fryer whole chicken.
What should you add to your risotto to make it taste better?
Risotto is a blank canvas for flavours. You can add Parmesan and/or mushrooms for umami flavor and butter and shallots or onions and garlic go a long way! Always make sure to add salt and pepper for flavor too! Dry white wine is also important because it adds acidity, which can help balance out the richness of the risotto. 
Storage and preparation
Leftover butternut squash eaters can be stored in an airtight container in the refrigerator for up to 3-5 days. Leftovers can be reheated in the microwave or on the stove, but I like to add a splash or two of vegetable broth before heating so the risotto softens a bit.
You can freeze butternut squash risotto in an airtight container in the freezer for up to 3 months. However, the texture of the risotto may be a bit grainy when thawed and reheated. It is best to try to store leftovers in the refrigerator if you can.
You can also repurpose leftovers and make risotto balls! You can add a few eggs to your risotto, form the mixture into balls, cover them with breadcrumbs and fry them in a pan with olive oil.
For more butternut squash inspiration, check out my other recipes below!
Whole wheat bread, banana, walnuts and squash
Butternut squash mac and cheese
Whole wheat waffles, walnuts and butternut squash
Roasted butternut squash soup with seasoning
Walnut squash and Brussels sprouts naan pizza
Butternut Squash and Kale Slow Cooker Lasagna
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This recipe has been retested, reformulated, and revamped to bring you the most delicious (and prettiest) dishes! The original post was published in December 2019.
a description
Ready in just 35 minutes, this Instant Pot Butternut Squash Risotto is a make-it-and-forget-it meal. Hands free and less labor with that rich, creamy texture we all love!
- 2 tablespoons butter
- 1 Finely chopped shallots (approx 2 tablespoons)
- 3 minced garlic clove (approx 1 tablespoon)
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 1/2 cups vegetable broth
- 16 oz Frozen butternut squash (approx 4 cups butternut squash cubes)
- 2 tablespoons olive oil
- 1 A bunch of sage leaves, approx 16–20 Leaves and stems removed
- 1 cup Grated parmesan cheese
- Salt and pepper to taste
- Set the Instant Pot to the saute function for 7 minutes and add the butter. Once thawed (about 2-3 minutes), add the shallots and cook until softened and fragrant, 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add the rice and stir to coat. Cook the rice until toasted, about 2 minutes. Turn off the Sauté function and add the wine to melt the pan. Keep stirring until most of the wine has evaporated.
- Add the broth and pumpkin and stir the ingredients before securing the lid to the Instant Pot (make sure the valve is set to SEAL).
- Set the Instant Pot to manual/pressure (high) cooking for 6 minutes.
- While the risotto is cooking, add the oil in a small skillet over medium-high heat. Once the oil is hot, add half of the sage leaves to the skillet and sauté until the leaves begin to curl at the edges, about 30 seconds. Remove with a slotted spoon. Repeat with the remaining sheets. Put them on a paper towel. Generously sprinkle salt.
- Once you have completed the 6-minute pressure cooking, use the quick release valve to release steam.
- Once the pressure is released, open the lid and stir in the Parmesan cheese. Add salt and pepper to taste.
- Divide the risotto evenly into bowls. Sprinkle the fried sage on top.
notes
- Do not rinse the rice. Washing the rice strips away from the starch which is key to a creamy risotto consistency.
- If the risotto is too thick, add more broth, 1/4 cup at a time, until you reach your desired consistency.
- Preparation time: 5 minutes
- Cooking time: 32 minutes
- category: Dinner
- method: instant pot
- dishes: Italian
Key words: Instant butternut squash risotto, butternut squash risotto
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