Best 3 Instant Pot Butternut Squash Risotto Recipes
Indulge in a culinary masterpiece with our collection of Instant Pot Butternut Squash Risotto recipes. These delectable dishes combine the creamy richness of risotto with the sweet and savory flavors of butternut squash, resulting in a symphony of flavors that will tantalize your taste buds. From classic risotto to innovative variations bursting with unique ingredients, our recipes cater to every palate. Dive into a creamy Butternut Squash and Mushroom Risotto, where earthy mushrooms and aromatic herbs complement the sweetness of the squash. Experience a taste of the Mediterranean with our Sun-Dried Tomato and Spinach Risotto, where sun-kissed tomatoes and vibrant spinach add a burst of color and flavor. Craving something indulgent? Our Butternut Squash and Goat Cheese Risotto offers a luxurious combination of creamy goat cheese and caramelized squash, creating a dish fit for a special occasion. And for a vegan delight, try our Butternut Squash and Kale Risotto, where hearty kale and a touch of lemon zest deliver a bright and flavorful experience. Each recipe is meticulously crafted to ensure a perfectly cooked risotto, with tender grains that absorb the rich flavors of the butternut squash and other ingredients. Whether you're a seasoned risotto enthusiast or a curious home cook, our Instant Pot Butternut Squash Risotto recipes guarantee a culinary journey that will leave you craving more.
Let's cook with our recipes!
INSTANT POT® BUTTERNUT SQUASH RISOTTO WITH MUSHROOMS
Easiest, no-fuss risotto in the Instant Pot®.
Provided by Cindy Spalding
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
- Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
- Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 78.8 g, Cholesterol 2.9 mg, Fat 5.9 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 373.1 mg, Sugar 5.2 g
INSTANT POT® BUTTERNUT SQUASH RISOTTO
This delicious combination of creamy Arborio rice and tasty butternut squash makes a great meatless main dish, or a side dish for your favorite protein. Your Instant Pot® makes quick work of this version of classic risotto, freeing you up for other last-minute dinner details. A salad and crusty bread complete this easy and flavorful meal. Garnish with additional fresh sage, if desired.
Provided by Bibi
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 638.3 calories, Carbohydrate 104.6 g, Cholesterol 35.7 mg, Fat 12 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 7.6 g, Sodium 312.6 mg, Sugar 3.9 g
INSTANT POT® ITALIAN BUTTERNUT SQUASH RISOTTO
Fresh butternut squash and classic Italian "aromi" join up for traditional risotto flavor made easy in your Instant Pot®. This will save a bit of time and a lot of muscle work but won't cheat on flavor.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
- Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. 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 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
- Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.
Nutrition Facts : Calories 572.9 calories, Carbohydrate 87.2 g, Cholesterol 20.8 mg, Fat 14.7 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 5.3 g, Sodium 756.4 mg, Sugar 6.6 g
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a smooth, unblemished skin. Avoid squash that has any soft spots or bruises.
- Cut the butternut squash into small cubes: This will help it cook evenly in the Instant Pot.
- Sauté the onion and garlic before adding the rice: This will help to develop their flavor and prevent the rice from sticking to the bottom of the pot.
- Use a good quality vegetable broth: This will make a big difference in the flavor of the risotto.
- Cook the risotto on high pressure for 10 minutes: This will ensure that the rice is cooked through but still has a slight bite to it.
- Stir in the cheese, butter, and herbs after the risotto is cooked: This will create a creamy and flavorful sauce.
- Serve the risotto immediately: It is best enjoyed fresh out of the Instant Pot.
Conclusion:
Instant Pot Butternut Squash Risotto is a quick and easy way to make a delicious and comforting meal. With just a few simple ingredients and a little help from your Instant Pot, you can have a creamy and flavorful risotto on the table in under 30 minutes. This recipe is perfect for a weeknight meal or a special occasion dinner.
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