Creamy Instant Pot Butternut Squash Risotto Bliss

The moment you take a whiff of the creamy instant pot butternut squash risotto, your taste buds will do a little happy dance. Picture this: rich, velvety risotto infused with sweet, roasted butternut squash, creating a culinary hug that warms both body and soul. It’s the kind of dish that makes you feel like you’re wrapped in a cozy blanket while sipping hot cocoa by the fireplace on a chilly evening.

I remember the first time I tried making risotto; it was an epic battle against the clock and my own patience. Spoiler alert: I lost that battle but emerged victorious in flavor! Now, thanks to the magic of the Instant Pot, you can whip up this creamy delight without feeling like you’ve run a marathon. Perfect for cozy nights in or impressing guests at dinner parties, this dish promises to be a taste sensation that you’ll want to make again and again.

Ingredients for Creamy Instant Pot Butternut Squash Risotto

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice is key for achieving that creamy texture we all love in risotto.
• Butternut Squash: Fresh or frozen works great; just ensure it’s cut into small cubes for even cooking.
• Vegetable Broth: Use low-sodium broth so you can control the saltiness of your final dish.
• Onion: A finely chopped onion adds depth and sweetness to your risotto.
• Garlic: Fresh garlic is best; it brings an aromatic punch that elevates the overall flavor.
• Parmesan Cheese: Grate it fresh for maximum creaminess and flavor enhancement.
• Olive Oil: Just a drizzle helps sauté the onions and garlic before pressure cooking.
• Salt & Pepper: Add these to taste after cooking to ensure the perfect seasoning balance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Instant Pot Butternut Squash Risotto

Follow these simple steps to prepare this delicious dish:

Step 1: Sautéing Aromatics

Start by turning on your Instant Pot and selecting the sauté function. Drizzle olive oil into the pot, then toss in your chopped onion. Sauté until translucent—around three minutes—before adding minced garlic. Stir until fragrant but don’t let it burn; burnt garlic isn’t anyone’s friend.

Step 2: Toss in the Rice

Add your Arborio rice to the pot and stir well with those lovely sautéed onions and garlic. Let it toast for about two minutes while continuously stirring—this step helps enhance those nutty flavors we adore.

Step 3: Add Butternut Squash

Next up, carefully fold in your cubed butternut squash along with salt and pepper. It’s like inviting your new favorite ingredient to join the party!

Step 4: Pour in Vegetable Broth

Pour in the vegetable broth slowly while scraping up any tasty bits stuck at the bottom of the pot (hello flavor!). Stir everything together; don’t worry about it being perfect—this isn’t an art class.

Step 5: Cook Under Pressure

Seal your Instant Pot lid and set it to manual pressure for eight minutes. Once it’s done cooking, allow for a natural release for about ten minutes before carefully quick-releasing any remaining pressure.

Step 6: Finish with Parmesan

Open up that lid, look at that beautiful risotto staring back at you, and stir in freshly grated Parmesan cheese until melted and creamy! Adjust seasoning if necessary.

Transfer to plates or bowls and top with extra Parmesan if you’re feeling extra cheesy today—because who wouldn’t? Enjoy every spoonful of this warm hug-in-a-bowl!

Perfecting the Cooking Process

To achieve perfect results, start by sautéing the onions and garlic until fragrant. Add the arborio rice and toast it lightly before adding the butternut squash and broth. Seal the lid of your Instant Pot, set it to high pressure, and let it work its magic.

Add Your Touch

Customize your risotto by swapping out the butternut squash for pumpkin or sweet potatoes. Experiment with herbs like thyme or sage. Add in some crispy pancetta or roasted mushrooms for an extra layer of flavor that will elevate your dish.

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. To reheat, add a splash of broth or water in a pan over low heat, stirring frequently until creamy again.

Sometimes when I make this dish, my friends insist on helping out in the kitchen, eager to stir and taste test. Their laughter while we whip up this dish always makes it a night to remember!

FAQs :

What is creamy Instant Pot butternut squash risotto?

Creamy Instant Pot butternut squash risotto is a comforting and flavorful dish made using Arborio rice, butternut squash, broth, and cheese. The Instant Pot simplifies the cooking process, allowing for a creamy texture without constant stirring. This risotto is perfect for busy weeknights or special occasions, delivering rich flavors with minimal effort.

How long does it take to make creamy Instant Pot butternut squash risotto?

Making creamy Instant Pot butternut squash risotto takes approximately 30 minutes from start to finish. This includes about 10 minutes of preparation and around 15 minutes of cooking time under pressure. Allow an additional 5 minutes for natural pressure release. The speed of the Instant Pot makes this recipe ideal for those looking to enjoy homemade risotto without spending hours in the kitchen.

Can I substitute ingredients in creamy Instant Pot butternut squash risotto?

Yes, you can substitute some ingredients in creamy Instant Pot butternut squash risotto. For instance, you can use vegetable broth instead of chicken broth for a vegetarian option. Additionally, if you’re lactose intolerant or dairy-free, try using plant-based milk and nutritional yeast instead of Parmesan cheese. Each substitution may slightly alter the flavor and texture, but they can still yield delicious results.

What can I serve with creamy Instant Pot butternut squash risotto?

Creamy Instant Pot butternut squash risotto pairs well with various dishes. You can serve it alongside roasted vegetables or a fresh green salad for a balanced meal. If you prefer protein options, grilled chicken or sautéed shrimp complements the flavors beautifully. For a more robust meal, consider serving it with crusty bread or garlic knots on the side to soak up any remaining sauce.

Conclusion for Creamy Instant Pot Butternut Squash Risotto :

Creamy Instant Pot butternut squash risotto is an easy-to-make dish that brings comfort and flavor to your table. With just a few simple ingredients and the convenience of the Instant Pot, you can create a rich and satisfying meal in no time. Whether you enjoy it as a main course or a side dish, this recipe is sure to impress family and friends alike. Don’t hesitate to experiment with substitutions to make this dish your own!

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Creamy Instant Pot Butternut Squash Risotto

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Creamy Instant Pot Butternut Squash Risotto is a delightful, one-pot dish that melds the sweet flavor of roasted butternut squash with the creamy texture of Arborio rice. This comforting risotto is enriched with Parmesan cheese, making it an ideal choice for busy weeknights or special gatherings. Ready in just 30 minutes, this recipe simplifies traditional risotto cooking methods, ensuring you enjoy a rich and satisfying meal without the fuss.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 cup Arborio rice
• 2 cups butternut squash (cubed)
• 4 cups low-sodium vegetable broth
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 cup Parmesan cheese (grated)
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions

1. Select the sauté function on the Instant Pot. Add olive oil and sauté chopped onion until translucent (about 3 minutes). Stir in minced garlic until fragrant.
2. Add Arborio rice, stirring for 2 minutes to toast it lightly.
3. Fold in cubed butternut squash and season with salt and pepper.
4. Pour in vegetable broth, scraping any flavorful bits from the bottom. Stir to combine.
5. Seal the lid and set to manual pressure for 8 minutes. After cooking, allow a natural release for 10 minutes before quick-releasing any remaining pressure.
6. Open the lid, stir in grated Parmesan cheese until melted and creamy. Adjust seasoning as needed.

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 4g
• Sodium: 410mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 15mg

Keywords: Substitute butternut squash with pumpkin or sweet potatoes for variations. Add herbs like thyme or sage for extra flavor. Store leftovers in an airtight container for up to three days; reheat with a splash of broth or water.