Best 2 Instant Pot Italian Butternut Squash Risotto Recipes
If you're looking for a quick and easy way to enjoy a comforting and savory dish, look no further than this instant pot Italian butternut squash risotto recipe. With its combination of butternut squash, arborio rice, and a rich, creamy sauce, this dish is sure to become a favorite in your household. The instant pot cooks the risotto to perfection in just minutes, making it a perfect meal for busy weeknights or special occasions. You can also personalize this recipe to your liking by adding your favorite vegetables or proteins. So, gather your ingredients, and let's get started on this delicious journey!
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT® BUTTERNUT SQUASH RISOTTO
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
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
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
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 squash. The flavor of the squash will be the star of the show, so make sure you use a variety that is naturally sweet and flavorful. Look for butternut squash that is firm and heavy for its size, with a deep orange color.
- Roast the squash before adding it to the risotto. Roasting the squash will caramelize the natural sugars and intensify its flavor. Plus, it will make the squash easier to blend into a smooth puree.
- Use a dry white wine. The wine will help to deglaze the pan and add a touch of acidity to the risotto. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is a good choice.
- Cook the risotto slowly and stir frequently. Risotto is a labor of love, but it's worth the effort. The slow cooking process allows the flavors to meld together, and the constant stirring helps to create a creamy and velvety texture.
- Add the cheese at the end. The cheese will help to thicken the risotto and make it extra creamy. Stir in the cheese just before serving, and let it melt until it is smooth and gooey.
Conclusion:
This Instant Pot Italian Butternut Squash Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of roasted butternut squash, Arborio rice, dry white wine, and Parmesan cheese creates a creamy and flavorful risotto that is sure to please everyone at the table. Serve it with a side salad or roasted vegetables for a complete meal.
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