This Instant Pot risotto is made with butternut squash, but you could make this Instant Pot risotto with any type of winter squash. In the hall of butternut squash Instant Pot recipes, this one is definitely up there. It would be a great Thanksgiving side dish if you’re looking to do something a little different this year!
the inspiration behind this winter squash instant pot risotto
My godmother’s family has a farm up in Ventura, CA — McGrath farms — and they have a pretty epic pumpkin patch in the fall. While pumpkin is the star of the show in October and November, they also have a ton of beautiful squash of all different varietals, and we were able to pick up kabocha, delicata, turban, and other types of squash.
how to make this instant pot risotto with squash
With any type of squash, if you’re not using premade puree (which is totally fine if that’s your jam!) you’ll want to use a big cleaver knife to split the squash in half. Then scoop out the seeds. Drizzle with a little bit of EVOO and salt. Then throw in the oven at 425 for about an hour, until very soft.
Then, to make this winter squash risotto in the instant pot, you’ll be shocked at how quick it comes out. You’ll first put the instant pot on sautee mode, and sautee onions in a little bit of butter. Then add in the arborio and stir to coat the rice with the oil/onion. Deglaze with wine, and let the alcohol-y smell cook off. Next, add in chicken broth, and turn on the pressure mode for just 5 minutes. When a quick release is done, stir in the squash puree, and add in some cheese to bring it all together.
top with more cheese and fried sage!
frequently asked questions
do i have to use butternut squash?
- no! use any winter squash you want!!
can i do this not in an instant pot?
- Yep, just make risotto on the stovetop as you normally would. Until it’s combined, stir in a ladle of stock. Then add in the puree and cheese at the end.
Instant Pot Risotto with Roasted Squash
- 4 cups any type of winter squash, peeled and seeded
- 6 tablespoons extra-virgin olive oil, divided
- 3 medium cloves garlic crushed
- 1/2 an apple peeled and cored
- 2 sage leaves
- 1 teaspoon white or yellow miso
- 4 cups of broth any kind
- 1 medium yellow onion minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4 tablespoons butter
- 1/4 cup Parmigiano-Reggiano cheese for grating
- Bake the squash, until large chunks are very tender, about 45 minutes.
- Transfer baked squash, apple, garlic, miso and 1/2 cup broth to a blender or food processors, and blend until smooth. Set aside
- Turn on your Instant Pot first to sautee mode. Heat 2 tablespoons olive oil until shimmering. Add onion and cook, stirring, until translucent but not browned, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. Then,add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated about 2 minutes.
- Stir in remaining 3 1/2 cups (840ml) broth; scrape any grains of rice or pieces of onion from the side of pressure cooker so that they are fully submerged. Close pressure cooker and change to low pressure; cook the risotto at a low pressure for 5 minutes, then do with a quick release.
- Meanwhile, in a small saucepan, fry the sage; melt butter over medium-high heat until foaming subsides, 2 to 3 minutes. Add sage leaves and fry, gently swirling, until milk solids in butter turn a hazelnut-brown color, 1 to 2 minutes longer. Remove from heat. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate.
- Open the pressure cooker and stir to combine rice and cooking liquid; it should begin to develop a creamy consistency. Stir in squash purée.
- Stir in a generous grating of Parmesan cheese, followed by the maple-roasted diced squash. Season with salt. Spoon risotto onto plates, top with fried sage leaves and more grated cheese, and serve.