Creamy Instant Pot Butternut Squash Risotto
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.
- 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
- 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
- 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.
- Add Arborio rice, stirring for 2 minutes to toast it lightly.
- Fold in cubed butternut squash and season with salt and pepper.
- Pour in vegetable broth, scraping any flavorful bits from the bottom. Stir to combine.
- 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.
- 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.