Butternut Squash Risotto
By :Good Housekeeping
Print Recipe
With pressure cooking, you can make this impressive risotto recipe in less than 30 minutes.
Votes: 15
Rating: 4.6
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: 15
Rating: 4.6
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.

17 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.

  10. Instant Pot
    Instant Pot says:

    Hi Gloria,

    You would increase the serving size and the ingredients will increase automatically. Since this recipe contains rice, ensure it does not go over the 1/2 way mark.

  11. Melon@01
    Melon@01 says:

    This is my first “disaster” in my IP. It never got as far as cooking as i got the burn message. I took the risotto out, cleaned the pot, added more stock and started again. Burn message. Stopped and I started cooking it on the stove. Because the butternut squash was still firm (and I’d added more fluid) i put the risotto back for a third timewith more stock. Still got the Burn! I cancelled the IP and let it stand – the risotto tastes wonderful but what ever did i do wrong? ☹️

  12. Instant Pot
    Instant Pot says:

    Hi Melon@01,

    When switching from Sauté to Manual/Pressure Cook, remember to let your Instant Pot cool down a bit after you select Cancel. Otherwise, the unit could be sensing false burning. The other issue could be, if it was too hot the unit may not have reached full pressure. Before restarting, remember to always de-glaze your Instant Pot Pressure Cooker, using a wooden spoon. If the unit was restarted without being de-glazed, more starch would be released. Unfortunately, this would cause it to burn more.

  13. Melon@01
    Melon@01 says:

    Thank you for the reply. I made this again last night following the advice and it was perfect! In fairness I think I had my quantities wrong last time (how I wish the recipes were UK friendly in mls and mgs) I found an app called “Cupify” which meant I could accurately convert the quantities and the result was excellent! Everyone loved it.

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