Leave a Reply
Want to join the discussion?Feel free to contribute!
Pork Carnitas Tacos
Butternut Squash Risotto
| By : |
This creamy rice is the essence of fall. Save the squash seeds to toast for a tasty snack.
From Time Inc's "Instant Pot All-Time Best Recipes"
| Prep Time | 21 minutes |
| Cook Time | 12 minutes |
| Servings |
6-8 servings
|
Ingredients
- 2 teaspoons olive oil
- 1/2 cup yellow onion finely chopped
- 1 1/2 cups Arborio rice or other short-grain rice
- 1 cup Water
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper freshly ground
- 3 cups butternut squash cubed into
3/4 inch pieces and peeled - 28.5 ounces beef broth low sodium,
2 cans - 1/2 cup Parmigiano-Reggiano cheese grated, about
2 ounces - 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley finely chopped
Ingredients
|
Instructions
- Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, and cook, stirring constantly, 5 minutes.
- Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
- Add
1⁄2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining1⁄2 cup water, squash, and broth. - Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Rice, and cook at Low Pressure 12 minutes.
- When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
- Add cheese, butter, and parsley, stirring until creamy. Serve immediately.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
We added grilled bratwurst to this dish and it was a meal! The tip is to really let it cool before eating. Next time I will make it about 1 hour before we are ready to eat and it will be perfect!
First of all, this turned out wonderfully and everyone enjoyed it.
BUT with one change. Usingbthe Duo 6 qt, the five minutes of sauteing was way too long. Onions were getting dark after two and a half. That was the only time I adjusted.
Great flavors!
Used chicken broth instead of beef broth. Came out perfect. Will definitely make again.
I only had chicken broth, but followed the recipe for the rest. Whole family loved it.
Absolutely delicious. I didn’t mske any preparation changes, but served it with chicken and spinach on top. This will be a fall staple in our house.
Delicious! The family loved it.
Yum, making this again soon! I added a couple pork chops to the pot, cooked the amount of time.
Our first Instant Pot effort. Turned out remarkably well.
Hello!
This was my first instant pot meal, and it turned out ok! It was not as salty for my taste as I would have liked, but that’s easily fixed.
Also – the beef broth measurement is confusing -“14 one.point four oz cans,” so…around 580 some ml? Can I get clarification? It came out soupy because I read “2 14.25 oz cans, which is around 840ml, which turned out to be too much.
Yes, your calculations are correct
A relative rookie IP user here – this recipe is killer! I deviated slightly by adding thyme to the mix before pressure added then fresh basil with the fresh grated parm and a slurp of thyme/mushroom infused olive oil. Delisch.
This is the best recipe I’ve tried for the instant pot so far.
So bomb! Had a little trouble switching from saute to rice for some reason. Had to hit cancel and then hit the rice button, and timed on my phone, however the recipe is on point. Thought the squash was cut too big, however it was perfect. Follow this recipe, however i recommend salt and pepper when cooking your onions. Again great recipe! First time using instapot.
Hi Shannon re the user who asked about measurement im still confused when you said it was correct – can you please restate as total ounces or equivalent grams for recipe? Many thanks!
We’ve updated the recipe to better explain the ounces.
A little heavy on the salty/beefy side, resulting in a heavy, too-rich flavor. If I try this one again I might use half water and half broth.
This was great! I added costco chicken and some frozen spinach to it after it was fully cooked and YUM!
Does anyone know if this would fit in a 3qt Instant Pot? Im a relatively new user
The flavor of this recipe was fantastic but there is just a little too much heavy cream. But overall my husband and i enjoyed the flavors in here!
Made half quantity using 2 cups of squash n veg stock plus chopped sage. Also a glug of white wine after rice coated in oil.
Rice a bit over try 11 mins next time.
Turned out great! I added some garlic in with the onions. My rice was a tiny bit overdone, but I used the rice setting as instructed which ended up going on the auto rice and cooked for 16 min instead of the 12 listed in the recipe! Next time I’ll make sure to do it for 12.
I didn’t think it would be very good because that’s just not how you make risotto. Well, it is now!!! Excellent recipe that I topped with grilled shrimp.
I used frozen “riced” butternut squash as cubed was not available – came out rich and creamy.
This was my very first Instant Pot recipe to try and it came out fantastic! I added a little extra butternut squash but followed the rest of the directions as instructed.
Has anyone used frozen cubed butternut squash? If so, did you add it at the same time as the recipe states?
This is the first meal we made. Super easy and yummy!
Loved it! Evem husband liked it. Very easy recipe.
Never making risotto without an IP ever again!!!
I found this dish strangely metalic tasting and the flavors a bit lacking.
The only issue im fonding woth this recipe is it lacks any suggestion of one of the main ingerients – Squash!
It is stated in step 3 .