Best 3 Instant Pot Butternut Squash Risotto Recipes

Butternut squash risotto is a delicious and versatile dish that can be easily made in an instant pot. With its creamy texture and sweet, nutty flavor, it's a perfect meal for any occasion. Whether you're looking for a comforting weeknight dinner or an impressive dish to serve at a party, this recipe has you covered. With just a few simple ingredients and some pantry staples, you can create a flavorful and satisfying meal that the whole family will love.

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INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS

Instant Pot® Butternut Squash Risotto with Mushrooms image

Easiest, no-fuss risotto in the Instant Pot®.

Provided by Cindy Spalding

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 medium white onion, chopped
4 cups peeled and cubed butternut squash (1/2-inch pieces), divided
3 cloves garlic
2 cups Arborio rice
¼ cup dry white wine
2 cups vegetable broth
1 (8 ounce) package sliced portobello mushrooms
½ cup chopped red bell pepper
½ teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
2 tablespoons chopped fresh flat-leaf parsley, or to taste
¼ cup grated Parmesan cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 78.8 g, Cholesterol 2.9 mg, Fat 5.9 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 373.1 mg, Sugar 5.2 g

INSTANT POT® BUTTERNUT SQUASH RISOTTO

Instant Pot® Butternut Squash Risotto image

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.

Provided by Bibi

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 638.3 calories, Carbohydrate 104.6 g, Cholesterol 35.7 mg, Fat 12 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 7.6 g, Sodium 312.6 mg, Sugar 3.9 g

INSTANT POT® ITALIAN BUTTERNUT SQUASH RISOTTO

Instant Pot® Italian Butternut Squash Risotto image

Fresh butternut squash and classic Italian "aromi" join up for traditional risotto flavor made easy in your Instant Pot®. This will save a bit of time and a lot of muscle work but won't cheat on flavor.

Provided by Buckwheat Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
⅛ cup chopped onion
⅛ cup chopped carrot
⅛ cup chopped celery
1 clove garlic, minced
1 tablespoon fresh rosemary, minced
2 cups peeled and diced butternut squash
½ cup chopped leek
1 ½ cups Arborio rice
½ cup dry white wine
4 cups warm vegetable broth
½ cup shredded smoked mozzarella cheese
¾ cup freshly grated Parmesan cheese, divided
4 teaspoons balsamic vinegar (such as Aceto Balsamico di Modena)

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. 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 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

Nutrition Facts : Calories 572.9 calories, Carbohydrate 87.2 g, Cholesterol 20.8 mg, Fat 14.7 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 5.3 g, Sodium 756.4 mg, Sugar 6.6 g

Tips:

Use a good quality butternut squash. A fresh, ripe squash will have a deep orange color and be firm to the touch.
Peel and cube the squash before cooking. This will help it cook evenly.
Sauté the vegetables before adding the rice. This will help develop their flavor and prevent them from becoming mushy.
Use vegetable broth instead of water. This will give the risotto a more flavorful base.
Add the rice in batches. This will help prevent it from clumping together.
Stir the risotto constantly. This will help prevent it from sticking to the bottom of the pot and burning.
Cook the risotto until it is creamy and tender. This should take about 20 minutes.
Serve the risotto immediately. It is best enjoyed when fresh.

Conclusion:

Butternut squash risotto is a delicious and satisfying dish that is perfect for a fall meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a perfect pot of risotto every time.