Creamy Instant Pot Butternut Squash Risotto
Creamy Instant Pot Butternut Squash Risotto is the ultimate comfort food, blending velvety arborio rice with the sweet richness of butternut squash and a touch of parmesan. This dish is perfect for chilly evenings or impressing guests at dinner parties. Easy to prepare in an Instant Pot, it offers a delightful balance of flavors and creamy texture that will warm your heart and satisfy your taste buds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Instant Pot
- Cuisine: Italian
Ingredients
Scale
- 1 cup arborio rice
- 2 cups butternut squash (cubed)
- 4 cups low-sodium vegetable broth
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup fresh parmesan cheese (grated)
- 2 tbsp butter
- 5 fresh sage leaves
- Salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode and heat a drizzle of olive oil. Add chopped onion and minced garlic, cooking until fragrant (about 3 minutes).
- Stir in the cubed butternut squash for 2 minutes until slightly softened.
- Add arborio rice, stirring for 1-2 minutes until coated and lightly toasted.
- Pour in vegetable broth, salt, pepper, and sage leaves; stir gently.
- Secure the lid and cook on high pressure for 6 minutes. Allow a natural release for 10 minutes before venting any remaining steam.
- Open the lid and stir in grated parmesan cheese and butter until melted. Adjust seasoning if needed.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 370
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: - For added flavor, consider incorporating roasted vegetables or fresh herbs. - Leftover risotto can be stored in an airtight container in the fridge for up to three days; reheat with a splash of broth.