Butternut Squash Risotto
With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1tablespoon olive oil
  • 2medium shallotschopped
  • 3cloves garlicfinely chopped
  • 4leaves sagefresh, chopped
  • 1/2teaspoon salt
  • 2cups Arborio rice
  • 4cups vegetable brothor chicken broth, lower sodium, store-bought or homemade (pages 17 and 18)
  • 1pound butternut squashcut into 1/2 inch pieces
  • 1/2cup Parmesan cheesefreshly grated
  • 1/4teaspoon ground black pepper
  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.