Butternut Squash Risotto
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”
Servings Prep Time
6-8servings 21minutes
Cook Time
Servings Prep Time
6-8servings 21minutes
Cook Time
  • 2teaspoons olive oil
  • 1/2cup yellow onionfinely chopped
  • 1 1/2cups Arborio riceor other short-grain rice
  • 1cup Water
  • 1/2teaspoon table salt
  • 1/4teaspoon black pepperfreshly ground
  • 3cups butternut squashcubed into 3/4 inch pieces and peeled
  • 28.5ounces beef brothlow sodium, 2 cans
  • 1/2cup Parmigiano-Reggiano cheesegrated, about 2 ounces
  • 3tablespoons unsalted butter
  • 2tablespoons fresh parsleyfinely chopped
  1. 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.
  2. Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
  3. Add 1⁄2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining 1⁄2 cup water, squash, and broth.
  4. 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.
  5. When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
  6. Add cheese, butter, and parsley, stirring until creamy. Serve immediately.