Instant Pot Butternut Squash Risotto
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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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 476kcal

Ingredients

  • 2 tbsp butter
  • 4 cloves garlic minced
  • 5 shallots, chopped
  • 2 tsp finely chopped fresh sage
  • 2 cups butternut squash, diced into 1-inch pieces
  • 1 3/4 cups chicken broth
  • 1 cup dry white rice
  • 1 cup Parmesan cheese
  • 2 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. While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row.
  • 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 15-30 seconds until leaves crisp up then drain on a paper towel lined plate. Set aside.
  • 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!

Nutrition

Calories: 476kcal | Carbohydrates: 31g | Protein: 26g | Fat: 25g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 1563mg | Potassium: 174mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 6500IU | Vitamin C: 23.1mg | Calcium: 780mg | Iron: 2.3mg