Ready in just 35 minutes, this Instant Pot Butternut Squash Risotto is a set it and forget it meal. Hands-off and way less labor intensive with that creamy, rich texture we all love!
Who doesn’t love the rich, creamy texture of risotto?
What if you could make this beloved dish without hovering over the stove, constantly stirring for 30 minutes until your arm feels like it’s going to fall off?!
That’s what the Instant Pot is for! It allows you to make risotto without all the labor.
You simply add all your ingredients, set it, and let the pressure cooker work its magic. You’re left with creamy risotto, every time.
Your Instant Pot makes the risotto, and you pour yourself a glass of wine. It’s a win-win.
With the ease of using the Instant Pot, I don’t think I’d ever feel compelled to make risotto any other way! The end product is just as rich and delicious.
This version calls for butternut squash and it breaks apart into the rice after cooking, creating a delicious fall / wintery flavor without big chunks of squash.
Ingredients You’ll Need
Notes on Ingredients
butter: I used unsalted but salted would be fine too! You’ll just adjust when you add salt at the end, to taste.
shallot: adds mild oniony flavor
garlic: adds a flavor punch to the dish
arborio rice: I like using this rice for risotto because its most widely available and has a higher starch content, which is key for risotto. Other varieties that work well for risotto include Vialone Nano and Carnaroli.
dry white wine: I used sauvignon blanc (because it’s what I prefer to drink) but you could use any dry, crisp white wine like a chardonnay or pinot grigio.
vegetable broth: you could also use chicken broth if you don’t need this to be vegetarian.
frozen butternut squash: I prefer using frozen for this dish because it’s a big time saver and you can just dump the whole bag in, but if you have fresh on hand you can make that too!
sage leaves: this is used as a garnish that adds more warmth to the dish.
parmesan cheese: adds a nice umami flavor boost and lends to the creaminess of the dish.
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
Instant Pot
How to Make Instant Pot Butternut Squash Risotto
Expert Tip
Don’t rinse the rice! Washing the rice strips away the starch that is key for risotto’s creamy consistency.
If the risotto is too thick, add more broth, a 1/4 cup at a time, until your desired consistency is reached.
Recipe FAQs
What flavors go well with butternut squash?
Butternut squash is pretty versatile and pairs well with many flavors like sage, thyme, cloves, all spice, nutmeg cinnamon, cardamom, and rosemary. It also goes well with umami and savory flavors like cheese, bacon, and mushrooms, and aromatics like onion, shallot, and garlic.
What main dish goes well with butternut squash risotto?
Butternut squash risotto can be served as a main dish with a vegetable on the side like my Brussels sprout salad with pomegranate or it can be paired with a protein like my slow cooked salmon, air fryer salmon, or my air fryer whole chicken.
What should you add to risotto to make it taste better?
Risotto is a blank canvas for flavors. You can add parmesan cheese and/or mushrooms for umami flavor and butter, shallots or onion, and garlic go a long way! Always be sure to add salt and pepper for flavor, too! Dry white wine is important too as it adds acidity, which can help balance out the richness of risotto. 
Storage and Preparation
Butternut squash risotto leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. Leftovers can be reheated in the microwave or on the stovetop but I like to add a splash or two of vegetable broth before heating so that it thins out the risotto a bit.
You can freeze butternut squash risotto in an airtight container in the freezer for up to 3 months. However, the texture of the risotto upon defrosting and reheating might be a bit grainy. It’s best to try to store leftovers in the refrigerator if you can.
You could also repurpose leftovers and make risotto balls! You would add a few eggs to your risotto, shape the mixture into balls, coat with breadcrumbs and fry in a pan with olive oil.
For more butternut squash inspiration, check out my other recipes below!
Whole Wheat Butternut Squash Banana Bread
Instant Pot Butternut Squash Mac N Cheese
Butternut Squash Hash
Whole Wheat Butternut Squash Waffles
Spiced Roasted Butternut Squash Soup
Butternut Squash and Brussels Sprout Naan Pizza
Butternut Squash and Kale Slow Cooker Lasagna
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published December 2019.
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Description
Ready in just 35 minutes, this Instant Pot Butternut Squash Risotto is a set it and forget it meal. Hands-off and way less labor intensive with that creamy, rich texture we all love!
2 tablespoons butter
1 shallot, finely chopped (about 2 tablespoons)
3 cloves garlic, minced (about 1 tablespoon)
2 cups arborio rice
1/2 cup dry white wine
4 1/2 cups vegetable broth
16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
2 tablespoons olive oil
1 bunch sage leaves, about 16–20 leaves, stems removed
1 cup grated parmesan cheese
Salt and pepper, to taste
Set the Instant Pot to Sauté function for 7 minutes and add butter. Once melted (about 2-3 minutes), add shallot, and cook until softened and fragrant, about 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.
Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Continue to stir until most of wine is evaporated.
Add broth and squash and stir ingredients before securing lid onto Instant Pot (make sure valve is set to sealing).
Set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
While the risotto is cooking, in a small fry pan add oil over medium high heat. Once oil is hot, add half of the sage leaves to the pan and fry until leaves start to curl at the edges, about 30 seconds. Remove with a slotted spoon. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle generously with salt.
Once the 6 minute pressure cook is done, use the quick release valve to release steam.
Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.
Divide risotto evenly into bowls. Sprinkle fried sage over top.
Notes
Don’t rinse the rice. Washing the rice strips away the starch that is key for risotto’s creamy consistency.
If the risotto is too thick, add more broth, a 1/4 cup at a time, until your desired consistency is reached.
Prep Time: 5 minutesCook Time: 32 minutesCategory: DinnerMethod: Instant PotCuisine: Italian
Keywords: instant pot butternut squash risotto, butternut squash risotto
