Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, 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.
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
- Olive oil and Butter
- Garlic cloves
- Fresh sage
- White wine
- Arborio rice
- Butternut squash
- Vegetable broth (or chicken stock)
- Parmesan cheese
- Fresh lemon juice
- 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.
Instant Pot Butternut Squash Risotto
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.