Instant Pot Butternut Squash Risotto

Rating: 4.78 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

active:
30 mins
total:
50 mins
Servings:
6
Nutrition Profile:
Egg Free
Gluten-Free
Vegetarian
Nut-Free
Soy-Free
Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: about 3/4 cup
Per Serving:
235 calories; protein 6.6g; carbohydrates 34.7g; dietary fiber 1.7g; sugars 1.8g; fat 6.7g; saturated fat 1.6g; cholesterol 3.8mg; vitamin a iu 5170IU; vitamin c 11.2mg; folate 17.6mcg; calcium 75.8mg; iron 1.1mg; magnesium 24.3mg; potassium 340.5mg; sodium 313.8mg; thiamin 0.1mg.
Exchanges:

2 starch, 1 fat, 1/2 vegetable
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Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jennifer
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
Loryjohn
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
Rachel S.
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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Mar
Rating: 3 stars
11/14/2020
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. Read More
Brian
Rating: 5 stars
04/30/2020
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! Read More
Joy
Rating: 5 stars
01/25/2021
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! Read More
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Donna Brown
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
Pat Ben
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
kfr33man
Rating: 5 stars
02/24/2020
I made this recipe exactly as written and it was amazing! Super easy to make and my family loved it. Thanks for the recipe Read More
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