If you like risotto you are going to love this fall twist on an Italian classic. Our Instant Pot Butternut Squash Risotto Recipe is creamy, cheesy, with the sweet and nutty flavor of butternut squash. Risotto is one of our favorite dishes to make, but making it from scratch on the stove top is so labor intensive. For those of you who don’t know making risotto on the stove top involves adding stock one ladle at a time and continually stirring (here is a link to a stove top recipe for those so inclined). The process is labor intensive, tedious and time consuming, all of these reasons make it a a deal breaker for many at-home cooks.
The Instant Pot allows you to make delicious risotto without all of that effort. We also incorporated butternut squash and a little rosemary into our dish to create some complex layers of flavor and additional texture. The rosemary gives a subtle earthy flavor to the risotto that aligns with the fall theme of the dish and breaks up some of the richness. Butternut squash also delightfully compliments the parmesan cheese and adds some texture to the otherwise smooth dish.
Enjoy this dish on a week night or use it to impress guests next time you have company over. Double the recipe and freeze the extras for up to 2 months.
Best Instant Pot Butternut Squash Risotto
Our Instant Pot Butternut Squash Risotto is creamy, cheesy, with the sweet and nutty flavor of butternut squash. You to make delicious risotto without all the effort that it takes on the stove top, plus we incorporated butternut squash and a little rosemary into our dish for a fun fall twist on an Italian classic.
Ingredients
- 2 TBSP Olive Oil
- 5 TBSP Butter Unsalted
- 1/2 Cup Shallot
- 1 1/2 Cup Aborio Rice
- 28 Oz Chicken Stock Low Sodium
- 3 Cups Butternut Squash Cubed
- 1 Tsp Kosher Salt
- 1 Tsp Rosemary Minced
- 1 Tsp Thyme
- 1 Cup Water
- 1 Tsp Lemon Juice
- 1/2 Cup Parmesan Cheese
- 2 TBSP Parsley Chopped (Optional)
Instructions
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Turn on Sauté function and add 3 TBSP butter and oil
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Add shallot and soften 2-3 minutes
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Next add the rice and stir to coat the rice completely
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Once the rice is coated, add stock, butternut squash, salt, rosemary, thyme, lemon juice and water.
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Use "Pressure Cook" (manual) high for 12 minutes. My pot took about 7-8 minutes to pressurize so factor that into the cook time.
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When the cycle is completed use a quick release.
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Stir in Parmesan cheese.
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Serve and garnish with parsley.
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