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This butternut squash risotto transforms a traditionally labor-intensive dish into a hands-off masterpiece using the Instant Pot. I discovered this shortcut method during a particularly hectic holiday season and haven't looked back since.
I originally developed this recipe when my Italian grandmother was visiting and skeptical about pressure cooker risotto. One bite and she declared it better than her stovetop version a victory I still celebrate!
Ingredients
- Arborio rice: The high starch content creates that signature creamy texture without cream.
- Butternut squash: Adds natural sweetness and velvety texture when pressure cooked.
- Shallots and garlic: These aromatics build a flavorful foundation.
- Fresh sage: Complements the butternut squash with earthy warmth.
- Dry white wine: Deglazes the pot and adds complexity look for Pinot Grigio or Sauvignon Blanc.
- Vegetable broth: Infuses the rice with flavor choose low sodium to control salt levels.
- Parmesan cheese: Adds nutty richness and helps thicken the risotto.
- Lemon juice: A final squeeze brightens all flavors.
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil and butter using the Instant Pot's sauté function until the butter melts completely. Add minced shallots and cook for 4-6 minutes until they become translucent but not browned. Add the minced garlic and fresh sage, stirring constantly for about 60 seconds until fragrant. The aromatics should smell sweet and savory but not burnt.
- Deglaze with Wine:
- Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. These brown bits contain concentrated flavor. Let the wine bubble vigorously for 2-3 minutes until it reduces slightly and the alcohol cooks off.
- Toast the Rice:
- Add the arborio rice directly to the shallot and wine mixture. Stir continuously for about 2 minutes until the rice looks slightly translucent around the edges but remains white in the center. This toasting step helps the rice maintain its structure during pressure cooking.
- Add Liquid and Squash:
- Pour in the vegetable broth and add the butternut squash cubes. Stir well to ensure no rice is sticking to the bottom of the pot. Season with salt. The liquid should completely cover the rice and squash mixture.
- Pressure Cook:
- Turn off the sauté function. Secure the Instant Pot lid and set the valve to sealing position. Program for 6 minutes on HIGH pressure. Once cooking completes, carefully perform a quick release by turning the valve to venting position. Stand back to avoid the steam.
- Finish and Serve:
- Remove the lid away from your face. The risotto should be creamy with tender rice that still has slight resistance when bitten. Stir in freshly grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper. Serve immediately with a squeeze of fresh lemon juice and additional Parmesan if desired.
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The butternut squash is truly the star ingredient here. I discovered its magic in risotto after receiving an abundance of fall squash from a local farm share. My three year old initially refused to try it until we called it mac and cheese rice then he requested it three nights in a row!
Perfecting Your Texture
Risotto should have a specific consistency called all'onda meaning it flows like a wave when the plate is tilted. If your finished risotto seems too thick, add a splash of warm broth and stir until you reach the desired flowing texture. If it seems too thin, continue stirring with the lid off as the starch will continue to thicken the mixture.
Make It Your Own
This recipe works beautifully as a template for seasonal variations. In spring, swap butternut squash for fresh peas and asparagus. Summer calls for corn and cherry tomatoes. Fall welcomes mushrooms or pumpkin. Winter is perfect for the butternut version. Just maintain the same liquid to rice ratio and cooking time regardless of your chosen vegetables.
Serving Suggestions
Serve this risotto as a stunning main dish with a simple arugula salad dressed with lemon and olive oil. For a heartier meal, top with crispy sage leaves fried in butter or add roasted chicken. The risotto also makes an elegant side dish alongside roasted pork tenderloin or grilled fish.
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With the Instant Pot, creating creamy risotto no longer requires hours of babysitting. One bite of this dish proves it's easier—and tastier—than ever before.
Frequently Asked Questions
- → Can I substitute the butternut squash with other vegetables?
Yes! You can substitute butternut squash with other vegetables like sweet potato, pumpkin, carrots, or even peas. Just ensure harder vegetables are cut into small cubes so they cook properly in the allotted time.
- → What can I use if I don't have arborio rice?
Arborio rice is traditional for risotto because of its high starch content. If unavailable, try other short-grain rice varieties like carnaroli or vialone nano. Medium-grain rice will work in a pinch, but the texture won't be quite as creamy.
- → Can I make this risotto dairy-free?
Absolutely! Replace butter with additional olive oil and omit the Parmesan cheese or use a plant-based alternative. The risotto will still be creamy from the starch released by the arborio rice during cooking.
- → How should I store leftover risotto?
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water as the rice will continue to absorb liquid and thicken when stored.
- → What wine works best for this risotto?
Use a dry white wine that you would enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. For an alcohol-free version, substitute with additional broth plus a tablespoon of lemon juice to add acidity.
- → Why is my risotto too soupy or too dry?
If your risotto is too soupy after pressure cooking, turn on the sauté function for 1-2 minutes while stirring. If it's too dry, gradually add more warm broth until you reach your desired consistency. The risotto should be creamy but not runny.