Most of the time, when you hear the word risotto in a recipe, it can be intimidating. Not this recipe! The Instant Pot makes this Instant Pot Butternut Squash Risotto Recipe recipe a breeze!
What You Need
- 2 Tablespoons Butter
- 1/2 Cup White Onion (about ½ med onion), Diced
- 1 Cup White Wine (Can substitute 1 extra cup chicken broth)
- 1 ½ Cups Butternut Squash, Diced
- 2 Cups Chicken Broth (Veggie broth substitute for Vegetarian)
- ½ Teaspoon Dry Ground Sage
- 1 Clove Garlic, Minced
- ¼ Cup Grated Parmesan or Romano Cheese
- Salt and Pepper to Taste
- 1 Cup Arborio Rice
How to Make Instant Pot Butternut Squash Risotto Recipe
Dump the Squash in and cook for another 2-3 Minutes, or until onion begins to turn translucent. Add garlic and sage and stir for another 30 seconds.
Add rice and sauté until edges begin to turn translucent (center will still be white). Pour in the wine and cook until reduced.
Cook for 5 minutes on manual setting, then manually release steam.
Carefully remove the lid and stir in cheese. At this point, if your risotto is too liquid for your taste, you can continue to cook on sauté until it is fully absorbed.
Serve risotto immediately.
Including the preheat time for this recipe, it still will only take you about 30 minutes to make from start to finish! This is one of our family’s favorites, and I can’t wait for you to try it and tell me how yours turned out! Don’t you just love your Instant Pot?!