For an even richer flavor, consider using homemade chicken broth. If you don't have fresh sage, 1 teaspoon of dried sage can be substituted. Add it along with the rice and garlic. For a vegan option, substitute the chicken broth with vegetable broth, use vegan butter, and omit the Parmesan cheese or use a vegan Parmesan alternative. Feel free to experiment with other herbs and spices, such as thyme, rosemary, or a pinch of nutmeg, to customize the flavor profile.
Instant Pot Butternut Squash Risotto
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS6
Embrace the warmth and elegance of autumn with this Instant Pot Butternut Squash Risotto. Creamy Arborio rice melds harmoniously with sweet butternut squash, creating a symphony of flavors that's both comforting and refined. Prepared effortlessly in your Instant Pot, this risotto transforms into a show-stopping dish, perfect as a vegetarian centerpiece or a sophisticated side. Garnish with fresh sage for an aromatic flourish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate105 g
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Cholesterol36 mg
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Fiber3 g
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Protein16 g
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Saturated Fat8 g
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Sodium313 mg
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Sugar4 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Warm the chicken broth in a microwave-safe container until hot (approximately 5 minutes). Keep warm until needed.
02
Step
2 mins
Using your Instant Pot, select the Saute function. Melt 2 tablespoons of butter. Once melted and gently bubbling, add the chopped onion and cook, stirring frequently, until softened (about 2 minutes).
03
Step
2 mins
Stir in the Arborio rice, fresh sage sprigs, and minced garlic, ensuring the rice is well-coated with the butter and aromatics. Cook, stirring constantly, for another 2 minutes to lightly toast the rice.
04
Step
2 mins
Pour in the dry white wine and allow it to mostly evaporate, stirring occasionally, for approximately 2 minutes. This step infuses the rice with a subtle layer of complexity.
05
Step
0 mins
Add the warmed chicken broth and diced butternut squash. Season generously with salt and freshly ground black pepper to taste. Ensure all ingredients are well combined.
06
Step
0 mins
Close and lock the Instant Pot lid securely. Cancel the Saute function.
07
Step
15 mins
Select the high-pressure setting according to the manufacturer's instructions and set the timer for 6 minutes. Allow the Instant Pot to come to pressure (approximately 10-15 minutes).
08
Step
5 mins
Once the timer is complete, carefully release the pressure using the quick-release method, following the manufacturer's guidelines (about 5 minutes).
09
Step
0 mins
Unlock and carefully remove the lid. Remove the sage sprigs.
10
Step
0 mins
Stir in the grated Parmesan cheese and the remaining 1 tablespoon of butter. If the risotto appears too dry, add a teaspoon or two of water to reach your desired creamy consistency.
11
Step
0 mins
Serve warm, garnished with additional fresh sage leaves, if desired. Enjoy the luscious flavors of your homemade Instant Pot Butternut Squash Risotto.
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