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.
