Set it and forget it, risotto? That’s what you get with this Instant Pot Butternut Squash Risotto. Hands-off and way less labor intensive with that creamy, rich texture we all love!
Hope you all had a nice Thanksgiving! I don’t know about you but when Thanksgiving falls this late in the month, December ends up hitting me out of nowhere. I’m like wait there are HOW MANY WEEKS UNTIL CHRISTMAS?! Three. There are three weeks. Send help plz.
But in all seriousness, I’m going to try to not let the holiday stress to get to me. And one of the ways I can combat stress is to free up time in other areas, like cooking! Enter the Instant Pot. Your holiday angel. It makes impossible dishes like risotto seem totally doable for the holidays.
You see, stovetop risotto is WAY more labor intensive. Like you’re bent over a stovetop, constantly whisking, while your wrist starts to cramp and beads of sweat start to form on your forehead. Who wants that while you’re mingling with your holiday guests?! Exactly.
With the Instant Pot, you can make risotto while you pour yourself a cocktail and greet all your besties. That sounds so much more enjoyable, don’t you think? Frozen butternut squash makes this recipe a BREEZE but if you want to use fresh squash, it will add to your prep time. The butternut squash adds a sweet fall flavor, while the parmesan adds that luscious savory umami bomb. It’s super creamy and rich thanks to that starchy arborio rice.
So, grab a spoon (or five) and DIG RIGHT IN. Be sure to put this one on your holiday menu to wow your guests and save yourself some time, energy, and unneeded stress!Print
- 2 tablespoons butter
- 1 shallot, finely chopped (about 2 tablespoons)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4 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 parmesan cheese
- Salt and pepper, to taste
- Set the Instant Pot to Sauté function and add butter. Once melted, add shallot, and cook until softened and fragrant, about 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 set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
- While pressure cooking, prepare the sage: in a small fry pan heat the oil on medium high. Once hot, add half of the sage leaves to the pan and fry for 1 – 2 seconds. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle with salt.
- Use 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.
- Category: Risotto
- Method: Instant Pot
- Cuisine: Italian
Keywords: risotto, butternut squash, instant pot, holiday, vegetarian