This Instant Pot Butternut Squash Risotto is a delicious and flavourful take on fall risotto with crispy sage and butternut squash.
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.
- Butter – or a butter substitute of your choice.
- Sage leaves – thyme leaves would also be good although they’ll have a different flavour.
How to make butternut squash risotto in the Instant Pot
- Add the first 7 ingredients to the Instant Pot in order.
- Cook on high pressure for 3 minutes.
- Make the crispy sage.
- Do a quick release of the pressure.
- Stir in the parmesan.
- Top the risotto with crispy sage and serve!
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
- Sautéed spinach
- Crusty bread
Frequently Asked Questions
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.
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.
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.
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.
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More butternut squash recipes
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.
Instant Pot Butternut Squash Risotto
- 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
- 1 tbsp butter
- 8 sage leaves
- 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!
- 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.