Instant Pot Butternut Squash Risotto Recipe
Description
If you’re looking for an easy and delicious way to add more vegetables to your meal, this Instant Pot Butternut Squash Risotto is the perfect dish. This creamy and comforting risotto is made with nutty Arborio rice, sweet butternut squash, and fragrant herbs. It’s a comforting and delicious meal that can be enjoyed as a main dish or a side. It’s also dairy-free and vegan, so everyone can enjoy it!
Prep Time
This delicious meal can be on the table in no time! The total time for this recipe is about 25 minutes, with 10 minutes of prep time and 15 minutes of cook time. Before you start, make sure you have all of the ingredients prepped and ready to go.
Ingredients
For this recipe, you will need:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup diced butternut squash
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
To make this risotto, begin by setting your Instant Pot to the sauté setting. Add the olive oil and diced onion and cook until the onion is soft and translucent. Add the garlic and cook for an additional minute. Add the Arborio rice and stir to coat it in the oil and onion mixture. Add the vegetable broth, butternut squash, thyme, sage, salt, and black pepper. Stir to combine. Secure the lid on the Instant Pot and set it to the pressure cook setting for 8 minutes. When the timer goes off, let the pressure release naturally for 10 minutes before releasing the remaining pressure. Once the pressure is released, carefully remove the lid and stir the risotto. Stir in the parsley and season with additional salt and pepper, if desired. Serve warm and enjoy!
Equipment
For this recipe you will need a 6-quart Instant Pot, a cutting board, and a sharp knife. You may also want to have a wooden spoon or spatula on hand for stirring.
Notes
If you do not have an Instant Pot, you can make this recipe on the stove top. Follow the same directions, but cook the risotto in a large saucepan or Dutch oven. Cook over medium-low heat for about 20 minutes, stirring often, until the rice is cooked and the butternut squash is tender.
Nutrition: Per Serving
This Instant Pot Butternut Squash Risotto is a nutritious and delicious meal that can be enjoyed as a main dish or a side. Each serving contains approximately:
- 231 calories
- 7.8 g fat
- 35.7 g carbohydrates
- 3.3 g protein
- 4.4 g fiber
Recipe Tips
This risotto is a great base recipe that can be customized to suit your preferences. Try adding different vegetables, such as mushrooms, bell peppers, or spinach. You can also add chicken or shrimp for a heartier meal. And for a little extra flavor, you can add a few tablespoons of Parmesan cheese. For a vegan option, you can use vegan Parmesan cheese.
This Instant Pot Butternut Squash Risotto is a simple and delicious meal that you can have on the table in no time. It’s a comforting and nutritious dish that everyone will enjoy!
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