butternut squash risotto instant pot

butternut squash risotto instant pot

butternut squash risotto instant pot

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Butternut squash

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma,[1] is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A.

Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza.[2]

Easy Instant Pot Risotto with Butternut Squash

This Easy Instant Pot Risotto with Butternut Squash is flavorful, delicious, and cooks entirely in your Instant Pot or pressure cooker! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan, everyone will love this ultra-smooth and creamy risotto recipe.

Ingredients + Frequently Asked Questions

butternut squash risotto instant pot
butternut squash risotto instant pot

Recommended additions:

  • Fresh lemon juice always.
  • Extra Parmesan cheese.
  • Crispy prosciutto or bacon – because salty pork and creamy risotto were basically made for each other.

How can I make this risotto recipe vegan?

It’s very easy to make this recipe vegan. Simply omit the parmesan cheese and butter and use additional olive oil or a plant-based butter alternative. Some kind of fat is needed to sauté the shallots and garlic before adding the rice.

What can I substitute for the dry white wine?

If you prefer not to cook with wine, substitute with additional vegetable or chicken broth.

I can’t find fresh sage, now what?

Fresh sage and butternut squash work so well together! Especially when mixed with a little parm. If you can’t find any fresh sage, substitute with 1 tsp dried. A little fresh thyme is also fantastic.

Will any other types of squash work in place of the butternut squash?

Yes. But not all (like spaghetti squash). My top picks ar acorn squash or pumpkin for results, both in taste and texture, most similar to butternut squash.

You may also include other veggies like peas, carrots, mushrooms, kale, and onion.

How to make Instant Pot Risotto

To make this creamy butternut squash and parmesan risotto using your Instant Pot, you will need, yes, an Instant Pot (or electric pressure cooker). You will be using both the saute function and manual (or pressure cook) mode.

The total cooking time is only 6 minutes, but factor in an additional 8 minutes or so for your pressure cooker to reach full pressure.

1. Set your Instant Pot to sauté mode (medium heat).

2. Melt the butter and add the olive oil. Add the shallots and stir to coat in the olive oil and 1-2 tablespoons butter. Cook until soft and translucent (approximately 4-6 minutes), then add the garlic and sage, mixing well. Cook until fragrant, approximately 1 minute.

3. Pour in the white wine (or chicken broth) and scrape off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.

4. Stir in the arborio rice. Stir continuously until most of the liquid is absorbed.

5. Add the broth and butternut squash. Mix well to combine and season with approximately 1 teaspoon salt.

6. Turn off the sautéing function.

7. Switch to manual function HIGH pressure and set the timer for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually switching the pressure valve to the venting position for a quick release (manual pressure release).

8. Remove the lid. Sir in freshly the grated parmesan cheese and season with additional salt and pepper, to taste.

Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. In this easy recipe, you don’t have to stand over the stove constantly stirring. Just add everything into the multicooker and cook on high pressure for 10 minutes and this delicious dinner side dish is ready.

Ingredients

butternut squash risotto instant pot
butternut squash risotto instant pot

Directions

Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.

Turn off sauté mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.

Nutrition Facts

about 3/4 cup

235 calories; protein 6.6g; carbohydrates 34.7g; dietary fiber 1.7g; sugars 1.8g; fat 6.7g; saturated fat 1.6g; cholesterol 3.8mg; vitamin a iu 5170IU; vitamin c 11.2mg; folate 17.6mcg; calcium 75.8mg; iron 1.1mg; magnesium 24.3mg; potassium 340.5mg; sodium 313.8mg; thiamin 0.1mg.

2 starch, 1 fat, 1/2 vegetable

HOW TO MAKE BUTTERNUT RISOTTO

STEP ONE:

The recipe starts with prepping the leeks. Cut and rinse them well. If they are very muddy, soak in a big bowl of water and separate the rings.

Save the green leek tops for Leek Oil – which is optional, but will change your life! I’m not joking here friends. It’s amazing.

STEP TWO:

Set the Instant Pot to the saute setting.  Heat the oil and add the leeks, stirring until they soften.

STEP THREE:

Add the garlic, sage and the Arborio Rice, sauteing the rice until translucent, about 2-3 minutes.

STEP FOUR:

Then add the raw butternut squash that has been cut into cubes, salt and spices.

STEP FIVE:

Give a few stirs then, add a splash of white wine. Add the rice and stir.

STEP SIX:

Scrape up all those browned bits, let the wine evaporate then add the broth. Be doubly sure to get all the browned bits. Using a wooden spoon helps.

I have been using this veggie boullion – it has great flavor.

STEP SEVEN:

Pressure cook on high for 6 minutes.

Naturally, release for 5 minutes, then manually release.

STEP SEVEN:

Give a little stir and toss in a couple of handfuls of baby spinach to bump up the nutrition.

STEP EIGHT:

At this point, you could leave it vegan and drizzle with a little olive oil– or the flavorful Leek Oil.

Or you could stir in some butter, ghee, goat cheese or parmesan to taste.

If you like a looser risotto, add a little more broth or water to get the consistency how you like it.

As you keep stirring the butternut will break down a bit. It will add a nice creaminess.

Don’t over stir though, just a little.

Here I’ve topped it with the Leek oil and the Maple Pecans that you’ve seen before if you’ve been here a while. So handy!

The pecans give such good texture.

And the Leek Oil is just a fun way to not waste those flavorful leek tops.

Use the Leek Oil on bread, over hummus, or tossed in salads, or over soups.

I know you…. you’ll find many uses.

Another recipe :

INGREDIENTS
  • 2 teaspoons olive oil
  • 1/2 cup yellow onion finely chopped
  • 1 1/2 cups Arborio rice or other short-grain rice
  • 1 cup Water
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper freshly ground
  • 3 cups butternut squash cubed into 3/4 inch pieces and peeled
  • 28.5 ounces beef broth low sodium, 2 cans
  • 1/2 cup Parmigiano-Reggiano cheese grated, about 2 ounces
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh parsley
butternut squash risotto instant pot
butternut squash risotto instant pot
INSTRUCTIONS
  1. Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, and cook, stirring constantly, 5 minutes.
  2. Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
  3. Add 1⁄2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining 1⁄2 cup water, squash, and broth.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Rice, and cook at Low Pressure 12 minutes.
  5. When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
  6. Add cheese, butter, and parsley, stirring until creamy. Serve immediately.

    Can I make this butternut squash risotto dairy free? Yes, omit the butter and parmesan cheese. Since cheese is salty, you will want to taste your finished risotto and add more salt as needed.

    What other vegetables can I add? I’ve made this with a few handfuls of baby spinach stirred in at the end. It was so good! You could add some chopped kale in with while you saute the rice or try a different kind of squash, like a kabocha.

     

    Thank you for staying with this post “butternut squash risotto instant pot” until the end.

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