Butternut Squash Risotto
By :Time Inc.
Print Recipe
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"
Votes: 31
Rating: 4.65
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef Stock, Butternut Squash, Rice
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
Course Main Course
Cuisine Italian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef Stock, Butternut Squash, Rice
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
Votes: 31
Rating: 4.65
Rate this recipe!
Instructions
  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.
29 replies
  1. anniedehnert
    anniedehnert says:

    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!

  2. Rdomaschuk
    Rdomaschuk says:

    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!

  3. Bridgehaven
    Bridgehaven says:

    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.

  4. Mikedx01
    Mikedx01 says:

    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.

  5. TerryBuettner
    TerryBuettner says:

    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.

  6. Konkr
    Konkr says:

    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.

  7. Isabel
    Isabel says:

    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!

  8. timdennehy
    timdennehy says:

    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.

  9. Chelseatruong
    Chelseatruong says:

    This was great! I added costco chicken and some frozen spinach to it after it was fully cooked and YUM!

  10. Jessica Uyede
    Jessica Uyede says:

    Does anyone know if this would fit in a 3qt Instant Pot? Im a relatively new user

  11. Kmp41993
    Kmp41993 says:

    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!

  12. JFergie
    JFergie says:

    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.

  13. Melissa18
    Melissa18 says:

    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.

  14. Nif
    Nif says:

    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.

  15. Laurie Mikeworth
    Laurie Mikeworth says:

    I used frozen “riced” butternut squash as cubed was not available – came out rich and creamy.

  16. Steph Madrid
    Steph Madrid says:

    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.

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