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Instant Pot Butternut Squash Risotto Recipe Instant Pot Butternut Squash Risotto Recipe

Recipe

Instant Pot Butternut Squash Risotto Recipe

Written by: Emily Smith

This butternut squash risotto is my go-to comfort food. It's creamy, cheesy, and packed with flavor. The instant pot makes it a breeze to whip up. Perfect for cozy nights in!

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Imagine the earthy sweetness of butternut squash, mingling with creamy parmesan and aromatic garlic, all enveloped in tender arborio rice. I'm sharing my secret for the perfect Instant Pot Butternut Squash Risotto. It's incredibly easy and oh-so-comforting. In six simple steps, you'll have a restaurant-worthy dish - right from your own kitchen! And the best part? The Instant Pot does all the heavy lifting. Who's ready to cook?

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 Indian Cabbage Recipe Guide

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.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

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
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion and garlic, sauté until softened.
  3. Stir in the Arborio rice and cook for 1-2 minutes.
  4. Pour in the vegetable broth and add the butternut squash.
  5. Close the Instant Pot lid and set to high pressure for 6 minutes.
  6. Once done, quick release the pressure and stir in the Parmesan cheese.
  7. Season with salt and pepper, garnish with parsley, and serve hot.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 55 g | Protein: 8 g | Total Fat: 7 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 10 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 4 g | Calcium: 200 mg | Potassium: 450 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

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.

Common Questions About Making Risotto with Butternut Squash

FAQ:
Can I use chicken broth instead of vegetable broth in this recipe?
Yes, you can substitute chicken broth for vegetable broth if you prefer the flavor.
How do I know when the risotto is done cooking in the instant pot?
The risotto is done when the rice is creamy and cooked through, but still slightly al dente.
Can I add other vegetables to this butternut squash risotto?
Absolutely! Feel free to add in mushrooms, peas, or spinach for extra flavor and nutrients.
Is it necessary to stir the risotto during the cooking process?
Yes, it's important to stir the risotto a couple of times during cooking to prevent sticking and ensure even cooking.
Can I make this recipe dairy-free?
Yes, you can omit the parmesan cheese or use a dairy-free alternative to make this butternut squash risotto dairy-free.

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