Recipes Main Dishes Rice Risotto Recipes Instant Pot Butternut Squash Risotto 4.0 (2) 2 Reviews 2 Photos 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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. I Made It Print Nutrition Facts (per serving) 638 Calories 12g Fat 105g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved