Instant Pot Butternut Squash Risotto

Delicious!!! I added peas and spinach for more greens, then had to add a little more salt to accommodate the extra veggies. So easy to make and seems very healthy!

Way too much liquid or not enough rice. Next time I try this recipe I’ll up the rice by 1/4 cup and in increase the squash by 1/2-1 cup or ad 1/2-1 cup mushrooms (for more veggies or a different taste respectively). Flavor good, just soupy and I’ve made many a risotto in the instapot. Should have trusted my instincts when measuring instead of following recipe.

Just a note to anyone cooking for a crowd that the liquid ratios in rice dishes don't scale normally. I quadroupled this recipe and, while I scaled up the wine in a linear fashion (up to 2 cups), I only scaled the broth up to 8 cups rather than 12 and it came out just right. Tossed some wilted spinach after cooking in as well and it was delicious. Thank you!

I made this recipe exactly as written, and it was amazing! Super easy to make, and my family loved it. Thanks for the recipe

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.

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!

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!!

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!

This was the first time I've ever made risotto and the 3rd time using my instantpot. Easy & so delicious. Definitely a keeper recipe.