Butternut Squash Risotto
By :Good Housekeeping
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With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
Votes: 13
Rating: 4.54
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: 13
Rating: 4.54
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.

11 replies
  1. Mendojllo
    Mendojllo says:

    Super easy to make and delicious! Not sure if the time was enough, though. I had to leave it on saute for a couple of minutes after I opened the lid. Also, I used 3 cups of water and 1 cup of white wine and it made the flavor much nicer for the chicken broth.

  2. Roxyrainbow
    Roxyrainbow says:

    Excellent! I used the whole container of chopped butternut squash from Costco which was 2 pounds and increased the pressure cook time to 8 minutes. Did not have sage leaves so added 1/4 teaspoon ground sage and thyme and herbs de Provence because I like herbs. Served with roast chicken skewers. This recipe is a keeper.

  3. Emmalynn
    Emmalynn says:

    I think this turned out really well! I made it with dried crushed sage, smoked sea salt, and bacon. Next time I will add mushrooms too!
    Also- we had a guest who is gluten and dairy intolerant so I made it sans parmesan and let people sprinkle it on at will.

  4. Karefree2
    Karefree2 says:

    Delicious! I’m no expert cool and never attempted risotto before but this was super easy! I used brown rice and increased cook time to 15 min, otherwise followed the recipe almost exactly. Well, I doubled the cheese but that’s a given. 🙂

  5. Venugopala108
    Venugopala108 says:

    My first risotto ever, and it was so easy. Way better than constantly stirring and watching. Will definitely be making this again.

  6. Justine
    Justine says:

    This was so delicious!! I enjoy the flavor of sage, so included it, was perfect. Super impressed to get a pretty perfect consistency for risotto in the instant pot. Thanks for the recipe!

  7. BryDeb
    BryDeb says:

    Pretty easy. My first time doing this in instapot. I had the burn warning come on. Still tirned out fine. I added more broth and left on keep warm for 30 minutes after deglazing pan. Was delicious. Served it with Naked Chicken Tenders.

  8. MsNomad
    MsNomad says:

    Total winner! I have always been a bit put off by babysitting required for regular risotto so I had never made it at home. But, it is a frequent choice when we eat out… this was easily as good and I can see it becoming a regular on our dinner schedule!

  9. Di
    Di says:

    This recipe alone makes the instant pot purchase a win… my husband loves it and so do I. I’ve made risotto the traditional way in the past and not only is it a pain the results were mixed. I’ve made this recipe 2x now and both times it was perfect. One thing I’ll note – grating the cheese with the larger holes on the grater makes it a little bit better than using a finer one. But either way is still excellent.

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