↑
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • Start Here (How to Use My Website)
    • About Me
    • Meal Prep and Meal Planner Bundle
    • How to Meal Prep
    • Resource Guides
    • Take the Meal Prep Challenge
    • Meal Prep Containers
    • Contact Me
  • Meal Plans

The Girl on Bloor

Healthy, easy recipes for busy people!

Start here Contact Privacy Policy
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • Start Here (How to Use My Website)
    • About Me
    • Meal Prep and Meal Planner Bundle
    • How to Meal Prep
    • Resource Guides
    • Take the Meal Prep Challenge
    • Meal Prep Containers
    • Contact Me
  • Meal Plans
Home Β» Recipes Β» Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto

11/14/19

30 Minute Meals
Jump to Recipe Pin Recipe
This post may contain affiliate links which won’t change your price but will share some commission

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!Β 

Instant Pot Butternut Squash Risotto

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails πŸ™‚

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Ingredients in butternut squash risotto

Butternut squash risotto is pretty much hands down my FAVE ever thing to eat during the fall season!Β 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

Instant Pot Butternut Squash Risotto

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:

  1. Add butter, garlic, shallots, sage, butternut squash, chicken broth, and rice to Instant Pot in that order.
  2. Cook on high pressure for 3 minutes, then do a quick release of the pressure.
  3. Cook the crispy sage on the stovetop.
  4. Remove lid once risotto is finished and stir in parmesan cheese.
  5. Divide risotto among four bowls then top each with two crispy sage leaves. Serve and enjoy!

Instant Pot Butternut Squash Risotto

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.

Instant Pot Butternut Squash Risotto

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

Instant Pot Butternut Squash Risotto

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.

Instant Pot Butternut Squash Risotto

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!

  • Butternut squash lentil dal
  • Roasted butternut squash recipes 3 ways
  • Butternut squash chicken curry

Instant Pot Butternut Squash Risotto

Meal prep tools for this recipe

  • These Glass meal prep bowlsΒ are so great for microwaving and reheating your food safely
  • TheΒ Instant Pot DUO Plus 60Β is the version I use in this recipe
  • I get all my free-range chicken breasts from Butcher Box

Meal prep challenge

If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! It's basically a free course that will teach you how to meal prep and cook healthy meals at home with some PDF bonus materials. Sign up for free below:

Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto

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!
3.5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: French
Keyword: butternut squash, instant pot, parmesan cheese, rice, risotto, sage
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 450kcal
Author: Taylor Stinson

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

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

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! #instantpot #butternutsquashrisotto 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! #instantpot #butternutsquashrisotto 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! #instantpot #butternutsquashrisotto 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! #instantpot #butternutsquashrisotto

Previous article:
« One Pot Butternut Squash Chicken Curry
Next article:
Slow Cooker Chicken Tikka Masala »

About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Roxcy Melton says

    October 14, 2018 at 11:33

    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?

    Reply
    • Taylor Stinson says

      October 15, 2018 at 09:14

      Hey Roxcy, I don’t see it anywhere in the ingredient list! Maybe you misread “dry white rice”?

      Reply
      • Gord says

        April 21, 2019 at 19:05

        I did the same thing! LOL…..

        Reply
  2. Jesse says

    November 15, 2018 at 21:44

    Is there a length

    Reply
    • Taylor Stinson says

      November 16, 2018 at 13:04

      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.

      Reply
  3. Kris says

    November 18, 2018 at 19:38

    Can I use vegetable broth to make it vegetarian? Or will that change it too much?

    Reply
    • Taylor Stinson says

      November 19, 2018 at 15:34

      Yes you definitely can Kris! It shouldn’t change the flavour too much at all!

      Reply
  4. Em says

    January 24, 2019 at 18:03

    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.

    Reply
    • Taylor Stinson says

      January 25, 2019 at 08:28

      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.

      Reply
  5. Lisa says

    February 26, 2019 at 20:23

    This is a great recipe- thank you so much! I cook some scallops too and it’s one of our favorite meals!

    Reply
    • Taylor Stinson says

      February 27, 2019 at 08:10

      I’m so happy you love it Lisa!!! πŸ™‚

      Reply
  6. Stacy says

    September 12, 2019 at 10:28

    What cooking time would you suggest for using short-grain brown rice?

    Reply
    • Taylor Stinson says

      September 12, 2019 at 13:49

      Unfortunately I can’t advise since I haven’t tried it myself πŸ™

      Reply
    • Jess says

      October 28, 2019 at 23:30

      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.

      Reply
  7. Caroline says

    September 26, 2019 at 13:31

    What happens if I want to double the recipe?

    Reply
    • Taylor Stinson says

      September 26, 2019 at 16:59

      You should be able to do so just fine πŸ™‚ I have read that you don’t need to change the cooking time when doubling in the Instant Pot.

      Reply
  8. Victoria Cummings says

    November 5, 2019 at 20:55

    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!

    Reply
    • Taylor Stinson says

      November 6, 2019 at 07:10

      So happy you enjoyed it Victoria πŸ™‚ Thanks for sharing your review!!

      Reply
  9. Rhonda says

    November 13, 2019 at 17:31

    Is there a way to make this without the instant pot? It sounds delicious but I don’t have one πŸ˜•

    Reply
    • Taylor Stinson says

      November 14, 2019 at 07:56

      I wish I could give alternative instructions but I haven’t tried it myself πŸ™

      Reply
  10. KC says

    September 27, 2020 at 09:36

    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.

    Reply
    • Taylor Stinson says

      September 28, 2020 at 08:52

      Hey KC – I think it would end up being around 3 cups of butternut squash. Hope that helps!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

All My Cookbooks in One Bundle!

meal prep and meal planner bundle

Gain access to my FREE five day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

featured on

Copyright Β©2021, The Girl on Bloor. All Rights Reserved.
Design by Pixel Me Designs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
MEAL PREP WITHOUT SPENDING HOURS IN YOUR KITCHEN
Join my free 5-Day Meal Prep Challenge for meal planning printables, access to my Facebook group, exclusive invites to live workshops & other free challenges!
YOUR NAME:
YOUR EMAIL: