This mouthwatering mix of buttery butternut squash and creamy Arborio rice makes a fantastic vegan main meal or a side dish for your preferred protein. This traditional risotto recipe cooks up quickly in your Instant Pot, freeing you to take care of other last-minute dinner preparations. This quick and savory lunch is finished off with a salad and crusty bread. If desired, add more fresh sage as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 4 cups low-sodium chicken broth
- 3 tablespoons unsalted butter, divided
- ½ cup chopped onion
- 2 cups Arborio rice
- 3 sprigs fresh sage
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 cups diced butternut squash
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
- Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.
- For a vegetarian risotto, use vegetable broth instead of chicken broth.
- Your Instant Pot may take more or less time to come to pressure. A larger capacity pot will take more time to release pressure.
Nutrition Facts
| Calories | 638 kcal |
| Carbohydrate | 105 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 313 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I’m new to cooking w an instant pot, so could be user error, but this was too mushy for my taste.
This is wonderful and so easy. Made as written. I have many risottos on the stove and this one is every bit as good without constant stirring and hands on time.