Butternut Squash Risotto
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With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
Votes: 18
Rating: 4.5
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Butternut Squash, Cheese, Rice
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 medium shallots chopped
  • 3 cloves garlic finely chopped
  • 4 leaves sage fresh, chopped
  • 1/2 teaspoon salt
  • 2 cups Arborio rice
  • 4 cups vegetable broth or chicken broth, lower sodium, store-bought or homemade (pages 17 and 18)
  • 1 pound butternut squash cut into 1/2 inch pieces
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 teaspoon ground black pepper
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Butternut Squash, Cheese, Rice
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon olive oil
  • 2 medium shallots chopped
  • 3 cloves garlic finely chopped
  • 4 leaves sage fresh, chopped
  • 1/2 teaspoon salt
  • 2 cups Arborio rice
  • 4 cups vegetable broth or chicken broth, lower sodium, store-bought or homemade (pages 17 and 18)
  • 1 pound butternut squash cut into 1/2 inch pieces
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 teaspoon ground black pepper
Votes: 18
Rating: 4.5
Rate this recipe!
Instructions
  1. In the Instant Pot using the sauté function, heat oil and add shallots, garlic, sage, and 1/4 teaspoon salt; cook, uncovered, for 2 minutes, stirring.
  2. Add rice and cook 2 minutes, stirring. Hit cancel to turn off sauté function.
  3. Add broth and butternut squash. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 6 minutes. Once cooking is complete, release pressure by using a quick release.
  4. Stir in Parmesan, remaining 1/4 teaspoon salt, and pepper. Let stand 5 minutes before serving.
Recipe Notes

You can find peeled butternut squash at your local supermarket. If you are starting with unpeeled
squash, you will need 1 1/2 pounds, which is about 3 cups peeled and chopped.