Winter Squash Risotto
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 8
Rating: 4.75
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Arborio Rice, Butternut Squash
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large shallot or small onion finely chopped
  • 1 1/2 cups uncooked arborio rice
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 cups dry white wine
  • 4 cups vegetable or chicken broth
  • 2 cups cubed butternut squash (1/2-inch pieces)
  • 1/2 grated Parmesan or Romano cheese plus additional for garnish
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Arborio Rice, Butternut Squash
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4-6 servings
Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large shallot or small onion finely chopped
  • 1 1/2 cups uncooked arborio rice
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 cups dry white wine
  • 4 cups vegetable or chicken broth
  • 2 cups cubed butternut squash (1/2-inch pieces)
  • 1/2 grated Parmesan or Romano cheese plus additional for garnish
Votes: 8
Rating: 4.75
Rate this recipe!
Instructions
  1. Press Sauté; heat butter and oil in Instant Pot®. Add shallot; cook and stir 2 minutes or until softened. Add rice; cook and stir 4 minutes or until rice is translucent. Stir in salt, thyme and pepper. Add wine; cook and stir about 1 minute or until evaporated. Add broth and squash; mix well.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  3. When cooking is complete, press Cancel and use quick release.
  4. Press Sauté; adjust heat to low (“less”). Cook risotto about 3 minutes or until desired consistency, stirring constantly. Stir in 1/2 cup cheese. Serve immediately with additional cheese.
9 replies
  1. LynnBenefiel
    LynnBenefiel says:

    Lovely risotto recipe! I used vegetarian broth and topped it with cheese, parsley, and pine nuts. Next time I will increase the thyme to 1 t.

  2. LynnBenefiel
    LynnBenefiel says:

    Lovely recipe, I used vegetarian broth, then topped finished risotto with cheese, pine nuts, and parsley. Next time I will increase the herbs.

  3. Bhattikj
    Bhattikj says:

    I made this and it was pretty easy to make but i must have done something wrong as it took about 15 minutes after it should have been done to get all the broth and water out.

  4. Spazfemme
    Spazfemme says:

    I made this last night and it was very easy and incredibly delicious. I was pleased with how filling it was and was full from a good sized bowl.

  5. JaqNel
    JaqNel says:

    So easy and delicious. I don’t eat much salt so I decreased to 1/2 tsp. I would definitely make this again.

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