Instant Pot Butternut Squash Risotto
This Instant Pot Butternut Squash Risotto is a delicious and flavourful take on fall risotto with crispy sage and butternut squash.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 450kcal
- 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
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.
Serve this dish with a side salad, roasted veggies or crusty bread.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze this risotto for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost in the fridge overnight then reheat in a pan on the stovetop.
Sprinkle some water over top before reheating your risotto so it doesn’t dry out.
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