This Instant Pot Butternut Squash Risotto is a delicious, flavourful take on a fall risotto with crispy sage, shallots and garlic.
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!
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:
- fresh sage
- butternut squash
- chicken broth
- white rice
- Parmesan cheese
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!
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
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.