Making risotto has never been easier, thanks to an electric pressure cooker, like the Instant Pot. In this easy recipe, you don't have to stand over the stove constantly stirring. Just add everything into the multicooker and cook on high pressure for 10 minutes and this delicious dinner side dish is ready.

Carolyn Casner
Source: EatingWell.com, October 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a multicooker on sauté mode. Add shallots and cook, stirring, until starting to soften, about 2 minutes. Add garlic and sage; cook until fragrant, about 1 minute. Add rice, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 2 minutes. Pour in broth and then add squash, salt and pepper.

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  • Turn off sauté mode. Close and lock the lid and cook on high pressure for 6 minutes. Release the pressure and remove the lid. Stir in Parmesan and let stand until thickened, about 10 minutes.

Nutrition Facts

235.1 calories; protein 6.6g 13% DV; carbohydrates 34.7g 11% DV; exchange other carbs 2.5; dietary fiber 1.7g 7% DV; sugars 1.8g; fat 6.7g 10% DV; saturated fat 1.6g 8% DV; cholesterol 3.8mg 1% DV; vitamin a iu 5170IU 103% DV; vitamin c 11.2mg 19% DV; folate 17.6mcg 4% DV; calcium 75.8mg 8% DV; iron 1.1mg 6% DV; magnesium 24.3mg 9% DV; potassium 340.5mg 10% DV; sodium 313.8mg 13% DV; thiamin 0.1mg 6% DV.

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2019
Super easy and delicious! We loved it and making it for guests tonight. Used veggie seasoning for broth. Also used fresh garlic chives, marjoram, and parsley in lieu of sage. Read More
Rating: 5 stars
09/16/2019
Tried this recipe tonight and not only is it quick, but it is delicious! The texture, flavor and knowing that the butternut squash brings some level of healthiness to this normally heavy dish makes it a winner. I will definitely make it again! Read More
Rating: 5 stars
08/22/2019
First of all, I signed up for EatingWell just so I could review this. I made it on Tuesday and loved it so much I made it again yesterday (Wednesday) with the leftover ingredients! I’m so impressed with the flavors and how well the risotto is cooked. Both times, when I released the pressure and opened the instant pot to mix in the parmesan, I was worried about how liquidy it was, but after the 10-minute absorption period it was perfect. Also very impressed if 3/4 cup is really only 235 calories! Thank you for this recipe!! Read More
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Rating: 5 stars
01/04/2019
So this is a seriously delicious risotto! When I prepared mine I included some thick-cut bacon (just added it along with the shallots during the saute phase). Also added a dash of red pepper flakes. Served it as a main course paired with a salad and it was a hit! Never would have thought to use my pressure cooker in this way but it was so easy and the risotto was cooked perfectly. Thanks! Read More
Rating: 5 stars
12/22/2018
This was the first time I've ever made risotto and the 3rd time using my instantpot. Easy & so delicious. Definitely a keeper recipe. Read More