This Instant Pot Butternut Squash Risotto is a delicious, flavourful take on a fall risotto with crispy sage, shallots and garlic in a creamy parmesan broth. It's also a way to make risotto with no hands on cooking time in one pot!
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Ingredients in butternut squash risotto
Butternut squash risotto is pretty much hands down my FAVE ever thing to eat during the fall season! Before we get started, you can check out my other fave butternut squash recipes here.
Here's what you need for this recipe:
- butter
- garlic
- shallots
- fresh sage
- butternut squash
- chicken broth
- white rice
- Parmesan cheese
How to Make Butternut Squash Risotto
When I was dreaming up some fall recipes back in the summer to post to the blog a couple months later, I definitely knew I had to do risotto. It's the best way to take those two flavours, combine it with some hearty rice and indulgent parmesan cheese AND use the Instant Pot to turn it into a one pot recipe!
Here's how to make this easy risotto step-by-step:
- 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.
- Cook the crispy sage on the stovetop.
- Remove lid once risotto is finished and stir in parmesan cheese.
- Divide risotto among four bowls then top each with two crispy sage leaves. Serve and enjoy!
What type of rice to use
In terms of the rice, I just used white rice for the Instant Pot method – 1 cup of rice to 1 and 3/4 cup's worth of broth is what works best for this risotto, resulting in a creamy rice that isn't too liquidy.
I never thought a risotto could turn out so well in the Instant Pot, and technically this is not a *true* risotto because it's not using the traditional arborio rice, but it's so creamy and luxurious that taste-wise you basically can't tell the difference.
What to serve with butternut squash risotto
What I do really like about making this Butternut Squash Risotto in the Instant Pot is how quickly it comes together and that you don't need to do a whole bunch of extra steps like roasting the squash in the oven.
This is a dump dinner through and through.
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
Storing and reheating
You can store this risotto in the fridge up to 5 days. I recommend storing in glass meal prep bowls in individual servings so all you have to do is microwave it for 2-3 minutes. You can sprinkle some water overtop beforehand so the risotto doesn't dry out, and you can even sautee up some crispy sage leaves fresh for effect!
Freezing risotto
You can also freeze this risotto! Just freeze in a glass container with a lid, and you can reheat from frozen in the microwave for 6-7 minutes, stirring halfway through. Again, add some fresh crispy sage to make the dish taste fresh.
You can also let the dish defrost in the fridge for 24 hours, then reheat in a saucepan on the stove.
Cooking the crispy sage
Once you've got the risotto going in the Instant Pot, it's just about nailing the crispy sage. Technically you don't need to do this if you're low on time because there is sage in the actual risotto itself, but I just love this as a finisher and it looks so pretty too!
And just TRY not to eat the crispy sage as you're making this recipe, it's so addictive…almost like chips!!!
Here's what you need:
- 1 tbsp butter
- 8 sage leaves
While the risotto is cooking, melt the 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 to top your risotto with later!
More butternut squash recipes
Here are some more delicious butternut squash recipes to get you through the rest of fall!
Meal prep tools for this recipe
- These Glass meal prep bowls are so great for microwaving and reheating your food safely
- The Instant Pot DUO Plus 60
is the version I use in this recipe - I get all my free-range chicken breasts from Butcher Box
is the version I use in this recipeMeal prep challenge
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Instant Pot Butternut Squash Risotto
Ingredients
- 2 tbsp butter divided
- 4 cloves garlic minced
- 4 shallots, chopped
- 1 tbsp finely chopped fresh sage
- 1 butternut squash, diced into 1-inch pieces
- 1 3/4 cups chicken broth
- 1 cup white rice
- 1 cup Parmesan cheese
Crispy sage
- 1 tbsp butter
- 8 sage leaves
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
Nutrition
Roxcy Melton says
You say that wine is a no-no, then I see it in the ingredients list. I do not see it in the directions. Did I miss something? Do I add the wine at the end or leave it out entirely?
Taylor Stinson says
Hey Roxcy, I don’t see it anywhere in the ingredient list! Maybe you misread “dry white rice”?
Gord says
I did the same thing! LOL…..
Jesse says
Is there a length
Taylor Stinson says
Sorry Jesse I’m not sure what you mean! If you’re looking for cook time, it is listed as 3 minutes in the instructions.
Kris says
Can I use vegetable broth to make it vegetarian? Or will that change it too much?
Taylor Stinson says
Yes you definitely can Kris! It shouldn’t change the flavour too much at all!
Em says
I followed the recipe exactly, but the rice on top wasn’t cooked at all in 3 minutes. Probably because it wasn’t submerged in the liquid? I added more liquid, stirred, and put it back in for 2 more minutes. Hope it works out.
Taylor Stinson says
Hey Em – it is a tricky balance ensuring the rice is mostly submerged under the liquid. It should be sitting on top of the other ingredients but still as close to being under the liquid as possible. Sometimes letting the rice sit with the other hot ingredients for 5-10 minutes also does the trick.
Lisa says
This is a great recipe- thank you so much! I cook some scallops too and it’s one of our favorite meals!
Taylor Stinson says
I’m so happy you love it Lisa!!! 🙂
Stacy says
What cooking time would you suggest for using short-grain brown rice?
Taylor Stinson says
Unfortunately I can’t advise since I haven’t tried it myself 🙁
Jess says
I make risotto in the instant pot with short grain brown rice. I cook it for 25 minutes on high pressure with natural release. I would definitely make sure the rice is added first, because it needs to absorb liquid to cook, whereas other ingredients will cook in the steam. I haven’t tried cooking squash in at the same time as brown rice risotto: my recipe calls for stirring in cooked roasted squash after the rice is finished cooking, when I am stirring in the butter and cheese.
Caroline says
What happens if I want to double the recipe?
Taylor Stinson says
You should be able to do so just fine 🙂 I have read that you don’t need to change the cooking time when doubling in the Instant Pot.
Victoria Cummings says
Just made this, and I used arborio (risotto) rice. It wss awesome!! I upped the cook time to 10 minutes, which made it perfect.
Thank you – it came together quickly!
Taylor Stinson says
So happy you enjoyed it Victoria 🙂 Thanks for sharing your review!!
Rhonda says
Is there a way to make this without the instant pot? It sounds delicious but I don’t have one 😕
Taylor Stinson says
I wish I could give alternative instructions but I haven’t tried it myself 🙁
KC says
Hello!
Is there another way to measure for butternut squash in this recipe (using cup or weight measurements) ?
I have purchased and grown butternut squash that are all over the place on size and weight.
This looks yummy, I must make this!
Many thanks.
Taylor Stinson says
Hey KC – I think it would end up being around 3 cups of butternut squash. Hope that helps!