Instant Pot Butternut Squash Risotto

Name: Instant Pot Butternut Squash Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 cups low-sodium chicken broth; 3 tablespoons unsalted butter, divided; 0.5 cup chopped onion; 2 cups Arborio rice; 3 sprigs fresh sage; 2 cloves garlic, minced; 1 cup dry white wine; 2 cups diced butternut squash; salt and ground black pepper to taste; 0.5 cup grated Parmesan cheese

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This delicious combination of creamy Arborio rice and tasty butternut squash makes a great meatless main dish or a side dish for your favorite protein. Your Instant Pot makes quick work of this version of classic risotto, freeing you up for other last-minute dinner details. A salad and crusty bread complete this easy and flavorful meal. Garnish with additional fresh sage, if desired.

Recipe by Bibi

Updated on October 12, 2022

2

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

5 mins

Total Time:

50 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

4 cups low-sodium chicken broth
3 tablespoons unsalted butter, divided
½ cup chopped onion
2 cups Arborio rice
3 sprigs fresh sage
2 cloves garlic, minced
1 cup dry white wine
2 cups diced butternut squash
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Directions

Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.

Tips

For a vegetarian risotto, use vegetable broth instead of chicken broth.

Your Instant Pot may take more or less time to come to pressure. A larger capacity pot will take more time to release pressure.

Nutrition Facts (per serving)

638	Calories
12g	Fat
105g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 638
% Daily Value *
Total Fat 12g	15%
Saturated Fat 8g	38%
Cholesterol 36mg	12%
Sodium 313mg	14%
Total Carbohydrate 105g	38%
Dietary Fiber 3g	11%
Total Sugars 4g
Protein 16g
Vitamin C 17mg	83%
Calcium 162mg	12%
Iron 2mg	9%
Potassium 343mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.