Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto

5 Reviews
From:, October 2018

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped shallots
  • 2 cloves garlic, minced
  • 1 tablespoon chopped sage
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 3 cups low-sodium chicken broth or vegetable broth
  • 2 cups diced butternut squash
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅓ cup grated Parmesan cheese


  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: about ¾ cup
  • Per serving: 235 calories; 7 g fat(2 g sat); 2 g fiber; 35 g carbohydrates; 7 g protein; 18 mcg folate; 4 mg cholesterol; 2 g sugars; 0 g added sugars; 5,170 IU vitamin A; 11 mg vitamin C; 76 mg calcium; 1 mg iron; 314 mg sodium; 340 mg potassium
  • Nutrition Bonus: Vitamin A (103% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat, ½ vegetable

Reviews 5

October 06, 2019
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By: Donna Brown
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.
September 16, 2019
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By: Pat Ben
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!
August 22, 2019
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By: Rachel S.
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!!
January 04, 2019
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By: Jennifer
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!
December 22, 2018
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By: Loryjohn
This was the first time I've ever made risotto and the 3rd time using my instantpot. Easy & so delicious. Definitely a keeper recipe.
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