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Instant Pot Butternut Squash Risotto

by Ronaldo Derric
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This Instant Pot Butternut Squash Risotto is a delicious and flavourful take on fall risotto with crispy sage and butternut squash.

Instant Pot Butternut Squash Risotto

Ingredients and substitutions

  • Butter – feel free to use a butter substitute of your choice like olive oil.
  • Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
  • Shallots – use white or yellow onions if you don’t have any shallots on hand.
  • Fresh sage – thyme or rosemary will provide a similar flavour.
  • Butternut squash – try making this risotto with acorn squash or sweet potato instead.
  • Chicken broth – vegetable broth would be the best substitute here.
  • White rice – you can try using another short or medium-grain rice of your choice.
  • Parmesan cheese – nutritional yeast is a great dairy-free substitute for parmesan.

Crispy sage

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  • Butter – or a butter substitute of your choice.
  • Sage leaves – thyme leaves would also be good although they’ll have a different flavour.
Instant Pot Butternut Squash Risotto

How to make butternut squash risotto in the Instant Pot

  1. Add the first 7 ingredients to the Instant Pot in order.
  2. Cook on high pressure for 3 minutes.
  3. Make the crispy sage.
  4. Do a quick release of the pressure.
  5. Stir in the parmesan.
  6. Top the risotto with crispy sage and serve!
Instant Pot Butternut Squash Risotto

What goes well with butternut squash risotto?

What I really like about making this butternut squash risotto in the Instant Pot is how quickly it comes together. It’s a dump dinner through and through, since you don’t need to do a whole bunch of extra steps like roasting the squash in the oven!

This dish is great on its own, but if you’re looking to add some extra sides to this dinner while your risotto is cooking, here are some easy add-ons:

  • Side salad
  • Roasted broccoli or cauliflower
  • Sauteed spinach
  • Crusty bread
Instant Pot Butternut Squash Risotto

Frequently Asked Questions

What protein goes with butternut squash risotto?

If you’re looking to add a bit of extra protein to your dish, try searing some scallops and serving them on top of the risotto! This dish would also be good with fish, chicken or steak. Since butternut squash has such a mild flavour, it’ll go with pretty much anything.

What is this dish made of?

Technically, this butternut squash isn’t a true risotto since it doesn’t use arborio rice, but it’s just as good! It uses white rice, garlic, shallots, fresh sage, butternut squash, chicken broth and parmesan cheese.

What kind of rice should you use?

In terms of the rice, I like to use white rice for the Instant Pot method – 1 cup of rice and 1 ¾ cup of broth will give you a creamy rice that isn’t too liquid-y. You can swap out the white rice for another short or medium-grain rice of your choice, but it might alter the cooking time.

Instant Pot Butternut Squash Risotto

Storing and reheating

You can store this risotto in the fridge up to 5 days. I recommend storing individual serving sizes in glass meal prep bowls so all you have to do is pull a container out of the fridge and microwave it for 2 to 3 minutes. Sprinkle some water over top beforehand so the risotto doesn’t dry out. You can even fry up some crispy sage leaves and add them on top.

Can you freeze butternut squash risotto?

You sure can! This butternut squash risotto can be frozen for up to 3 months in airtight glass containers.  Reheat it in the microwave from frozen for 6 to 7 minutes or defrost in the fridge overnight then reheat in a pan on the stovetop.

Instant Pot Butternut Squash Risotto

More butternut squash recipes

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Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto

This Instant Pot Butternut Squash Risotto is a delicious and flavourful take on fall risotto with crispy sage and butternut squash.

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Course: Main Course

Cuisine: French

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 450kcal

Instructions

  • Add butter, garlic, shallots, sage, butternut squash, chicken broth, and rice to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.

  • Remove lid when safe to do so and stir in parmesan cheese. Divide risotto among four bowls then top each with two crispy sage leaves. Serve and enjoy!

Crispy sage

  • While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row once butter starts bubbling. Cook for 30 seconds until leaves crisp up, then drain on a paper towel lined plate. Set aside.

Video

Notes

Serve this dish with a side salad, roasted veggies or crusty bread.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze this risotto for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost in the fridge overnight then reheat in a pan on the stovetop.
Sprinkle some water over top before reheating your risotto so it doesn’t dry out.

Nutrition

Calories: 450kcal | Carbohydrates: 64g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 865mg | Potassium: 902mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20389IU | Vitamin C: 49mg | Calcium: 414mg | Iron: 2mg

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