Instant Pot Butternut Squash Risotto (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 tablespoon butter
03 -
4 shallots, minced
04 -
8 cloves garlic, minced
05 -
1 tablespoon fresh sage, plus more for serving
06 -
½ cup dry white wine
07 -
2 cups arborio rice
08 -
3 cups butternut squash, peeled, seeded, and chopped into small cubes
09 -
4 ½ cups vegetable broth or low-sodium chicken broth
10 -
1 teaspoon salt
→ Finishing
11 -
½ cup Parmesan cheese, grated, plus more for serving
12 -
Freshly ground black pepper
13 -
Fresh lemon juice, for serving
# Instructions:
01 -
Set Instant Pot to sauté mode (medium). Add the olive oil and butter to the bowl of your Instant pot and add the shallots, mixing well to combine. Cook the shallots, stirring frequently, until soft and translucent (approximately 4-6 minutes). Add the garlic and sage, mixing well to combine. Continue to cook until fragrant, approximately 1 minute.
02 -
Add the white wine, scraping off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.
03 -
Mix the arborio rice into the shallot and white wine mixture. Allow the rice and wine to cook, stirring continuously until most of the liquid is absorbed.
04 -
Stir in the vegetable broth (or broth of choice) and butternut squash cubes. Mix well to combine and season with salt. Turn off sauté mode.
05 -
Set Instant Pot to Manual HIGH pressure for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually releasing the pressure. Once the pressure has been released, remove the lid.
06 -
Stir in the freshly grated parmesan cheese and season with additional salt and pepper, to taste. Serve with fresh lemon juice if desired.
# Notes:
01 -
For best results, release pressure immediately after cooking to prevent overcooking the risotto.
02 -
The risotto will continue to thicken as it cools.