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Instant Pot Butternut Squash Risotto

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Instant Pot Butternut Squash Risotto The Girl on Bloor Butternut squash risotto, Instant pot
Instant Pot Butternut Squash Risotto The Girl on Bloor Butternut squash risotto, Instant pot from www.pinterest.com

Description

Our Instant Pot Butternut Squash Risotto is a creamy, delicious, and comforting dish. It’s the perfect weeknight meal that comes together in just 30 minutes. This risotto is made with butternut squash, arborio rice, and is seasoned with Parmesan cheese, garlic, and herbs. This risotto can be served as a main dish or a side dish, and is sure to be a family favorite.

Prep Time

This recipe requires minimal prep time. You’ll need to dice the butternut squash, mince the garlic, and measure out the ingredients. That’s it!

Cook Time

Once everything is prepped, you’ll need to set the Instant Pot to Manual High Pressure for 6 minutes. Once the timer is done, you’ll need to let the pressure naturally release for 10 minutes before opening the lid.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups butternut squash, peeled and diced
  • 1 cup arborio rice
  • 2 cups vegetable broth
  • 1/2 cup white wine
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Set the Instant Pot to sauté. Once hot, add the olive oil, onion, and garlic. Sauté for 3-4 minutes, stirring often.
  2. Add the butternut squash, arborio rice, vegetable broth, and white wine. Stir to combine.
  3. Close the lid and set the Instant Pot to Manual High Pressure for 6 minutes.
  4. Once the timer is done, let the pressure naturally release for 10 minutes before opening the lid.
  5. Add the Parmesan cheese, thyme, and oregano. Stir to combine.
  6. Add salt and pepper, to taste.
  7. Serve immediately.

Equipment

You’ll need an Instant Pot and a cutting board and knife.

Notes

This recipe yields 4 servings. You can easily double or triple this recipe if you’d like to feed a larger crowd.

Nutrition: Per Serving

  • Calories: 304
  • Fat: 8g
  • Carbohydrates: 42g
  • Protein: 9g

Recipe Tips

If you’d like to make this recipe vegan, simply omit the Parmesan cheese. You can also add other vegetables such as mushrooms, bell peppers, or kale.

If you’re not a fan of butternut squash, you can substitute with any other type of squash, such as acorn, delicata, or kabocha squash.

If you’d like to make this risotto a bit heartier, you can add diced cooked chicken or shrimp.


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