Creamy butternut squash sage parmesan risotto — ready in 35 minutes, no less! Using an Instant Pot significant cuts down this dish’s cooking time, and means there is no time spent standing at the stovetop stirring and stirring! Made with frozen butternut squash for ease and convenience.
Why I like this recipe!
Creamy butternut squash and sage risotto — ready in just 35 minutes! A perfect dish for weeknight dinners when you’re looking for something quick and easy. It’s just one more favorite from my Instant Pot and slow cooker recipe collection!
Using an Instant Pot significant cuts down this dish’s cooking time, cleaning, and means there is no time spent standing at the stovetop stirring and stirring!
You simply add all your ingredients, set it, and let the pressure cooker work its magic. I don’t know about you but as a busy working mom I’m going to choose the no stir risotto every time.
Make this easy homemade risotto recipe even more convenient by using frozen butternut squash!
And it wouldn’t be risotto without a hefty serving of parmesan cheese! Parmesan helps make the risotto taste more salty, savory (umami!), and lends to the richness and creaminess of the dish.
Ingredients You’ll Need
Notes on Ingredients
butter: adds richness and moisture to risotto
shallot: adds mild oniony flavor.
garlic: adds a flavor punch to the dish.
arborio rice: is capable of absorbing large amounts of liquid and produces a creamy risotto with a hearty texture.
dry white wine: adds acidity and flavor to balance the dishes richness.
vegetable broth: provides flavor and helps cook the rice.
frozen butternut squash: provides a slightly sweet, nutty flavor and also gives the dish a creamy smooth texture. Using frozen butternut squash is big time saver.
sage leaves: this is used as a garnish that adds more warmth to the dish.
parmesan cheese: adds a nice umami flavor boost and lends to the creaminess of the dish.
Why Butternut Squash?
As a registered dietitian, I LOVE butternut squash! Not only does its taste remind me of fall and winter, but it’s filling, satisfying, and a nutrition powerhouse.
It’s no wonder I’ve got plenty of cozy squash recipes on my site like my butternut squash noodles with mushrooms and slow cooker kale and butternut squash lasagna, to name a couple.
Butternut squash is a complex carbohydrate rich in many vitamins and minerals including vitamin A, vitamin C, magnesium, and potassium .
Butternut squash has several health supporting benefits including contributions to blood glucose regulation, antihypertensive, and anti-inflammatory properties.
How to Make Instant Pot Butternut Squash Risotto
- Sauté seasonings: Melt butter with shallot, and garlic and cook until fragrant, about 1 minute.
- Toast rice: Cook rice for about 2 minutes, then add wine and stir until evaporated.
- Add broth and squash: stir in broth and squash, then set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
- Add parmesan and season: Stir in parmesan cheese and season with salt, pepper, and sage to taste.
Equipment You’ll Need
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Expert Tips!
- Don’t rinse the rice! Washing the rice strips away the starch that is key for risotto’s creamy consistency.
- If the risotto is too thick, add more broth, a 1/4 cup at a time, until your desired consistency is reached.
Storage and Preparation
Butternut squash risotto leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. Leftovers can be reheated in the microwave or on the stovetop but I like to add a splash or two of vegetable broth before heating so that it thins out the risotto a bit.
You can freeze butternut squash risotto in an airtight container in the freezer for up to 3 months. However, the texture of the risotto upon defrosting and reheating might be a bit grainy. It’s best to try to store leftovers in the refrigerator if you can.
You could also repurpose leftovers and make risotto balls or arancini! You would add a few eggs to your risotto, shape the mixture into balls, coat with breadcrumbs and fry in a pan with olive oil.
Recipes That Pair Well
Brussels Sprout Salad with Pomegranate
For more butternut squash inspiration, check out my other recipes below!
Whole Wheat Butternut Squash Banana Bread
Instant Pot Butternut Squash Mac N Cheese
Whole Wheat Butternut Squash Waffles
Spiced Roasted Butternut Squash Soup
Butternut Squash and Brussels Sprout Naan Pizza
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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Instant Pot Butternut Squash Parmesan Risotto
(1 votes, average: 5.00 out of 5)
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- Total Time: 37 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
Creamy butternut squash sage parmesan risotto — ready in 35 minutes, no less! Using an Instant Pot significant cuts down this dish’s cooking time, and means there is no time spent standing at the stovetop stirring and stirring! Made with frozen butternut squash for ease and convenience.
Ingredients
- 2 tablespoons butter
- 1/2 large shallot, finely chopped (about 2 tablespoons)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4 1/2 cups vegetable broth
- 16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
- 2 tablespoons olive oil
- 1 bunch sage leaves, about 16–20 leaves, stems removed
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- Freshly cracked black pepper, to taste.
Instructions
- Set the Instant Pot to Sauté function for 7 minutes and add butter. Once melted (about 2-3 minutes), add shallot, and cook until softened and fragrant, about 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Continue to stir until most of wine is evaporated.
- Add broth and squash and stir ingredients before securing lid onto Instant Pot (make sure valve is set to sealing).
- Set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
- While the risotto is cooking, in a small fry pan add oil over medium high heat. Once oil is hot, add half of the sage leaves to the pan and fry until leaves start to curl at the edges, about 30 seconds. Remove with a slotted spoon. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle generously with salt.
- Once the 6 minute pressure cook is done, use the quick release valve to release steam.
- Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.
- Divide risotto evenly into bowls. Sprinkle fried sage over top.
Notes
- Don’t rinse the rice. Washing the rice strips away the starch that is key for risotto’s creamy consistency.
- If the risotto is too thick, add more broth, a 1/4 cup at a time, until your desired consistency is reached.
- You can use fresh butternut squash in this recipe if you can’t find frozen or prefer fresh, just be sure to cut squash into 1/2-inch cubes.
- Prep Time: 5 minutes
- Cook Time: 32 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Italian
I have started eating vegetarian 3 weeks ago, I have been looking for new recipes for my instant pot and made this yesterday. I love it! My favorite new recipe so far. I had to make some substitutions as I live in the Bahamas and couldn’t get all the ingredients. I used apple cider vinegar instead of white wine, onion instead of shallots, thyme instead of sage, Jasmine rice instead of Arborio, and it still came out fantastic! Google is good to tell you what you can substitute. I don’t use Instagram or I would definitely give this 5 stars. I look forward to trying more of Kara’s recipes!!
Oh yay!! Thanks, Janice! I’m so glad you love this recipe and that you were able to make some substitutions living in the Bahamas. You should be able to leave a 5 star rating on my blog without having an Instagram. But I appreciate you coming her and leaving such a positive comment – thank you!
I’ve been looking for ways to expand the variety of foods in my diet. I don’t normally eat butternut squash but will try it in this recipe soon. Thank you for sharing this!
You’re welcome, Lisa. I’m a big fan of butternut squash! 🙂
Instant Pot risotto?! count me in vs. consistently staring and stirring!
Exactly! 🙂
This sounds so good!!
Thank you, Bronte!
Mmmm I love a good risotto! This looks so easy and delicious
Thanks, Emily! This one really is the BEST.
I just made an IP mushroom risotto. This would be a nice change up!!
Let me know if you try it! 🙂
Looking for some recipes for my new instapot. thanks for sharing
You’re welcome, Jeanette! Let me know if you try out this risotto. 🙂
Perfect…I have some arborio rice I need to use up!!
Sounds perfect to me!
I love this recipe! I just got an Instant Pot, so I can’t wait to try it.
Hope you enjoy using the Instant Pot, Heidi!