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I stumbled upon this instant pot butternut squash risotto recipe during a chilly autumn evening, craving comfort food. Let me tell you, it's become my go-to dish for impressing dinner guests without breaking a sweat. Creamy, rich, and packed with flavor, this risotto comes together in a fraction of traditional cooking time. No constant stirring required! Perfect balance of nutty Parmesan and sweet squash will have everyone asking for seconds. Trust me, you'll want to add this to your recipe collection pronto.
Ingredients for Butternut Squash Risotto
- Olive oil: Adds richness and flavor to the dish, helping to sauté the onions and garlic for a flavorful base.
- Onion: Provides a savory base flavor and adds depth to the risotto, enhancing the overall taste of the dish.
- Garlic: Infuses a delicious aroma and flavor into the risotto, complementing the other ingredients beautifully.
- Arborio rice: Essential for a creamy risotto texture, absorbing the broth and butternut squash flavors while releasing starch for creaminess.
- Vegetable broth: Infuses the risotto with savory flavor and moisture, cooking the rice and butternut squash to perfection.
- Butternut squash: Adds a sweet and nutty flavor, as well as a vibrant color, making the risotto visually appealing and delicious.
- Parmesan cheese: Provides a rich and creamy texture, enhancing the overall flavor profile of the risotto for a satisfying dish.
- Fresh parsley: Adds a pop of freshness and color to the dish, elevating the presentation and adding a hint of herbaceousness.
Read more: Instant Pot Butternut Squash Soup Recipe
Essential Tools for Making This Risotto Recipe
- Instant Pot: Essential for pressure cooking the risotto quickly while keeping the flavors intact.
- Sauté pan: Used to sauté the onions and garlic before adding them to the Instant Pot for extra flavor.
Instant Pot Butternut Squash Risotto
Equipment
- Instant Pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 3 cups vegetable broth
- 2 cups butternut squash diced
- 0.5 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Read more: Butternut Squash and Apple Casserole Recipe
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, sauté until softened.
- Stir in the Arborio rice and cook for 1-2 minutes.
- Pour in the vegetable broth and add the butternut squash.
- Close the Instant Pot lid and set to high pressure for 6 minutes.
- Once done, quick release the pressure and stir in the Parmesan cheese.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Butternut Squash Pasta Casserole Recipe
Can You Make Butternut Squash Risotto Ahead of Time?
Make Ahead Instructions
- Prepare the risotto as directed but do not add the parmesan cheese.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Portion the cooled risotto into freezer-safe bags or containers.
- Label with the date and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding a splash of broth if needed.
Butternut squash is a great source of vitamin A, which is essential for good vision and a healthy immune system.
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