Instant Pot Butternut Squash Risotto

Recipe

Main Dish
Instant Pot Butternut Squash Risotto

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User Rating

4.77 out of 5 stars
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22 ratings

Recipe Data

4
Servings
15min
Prep
40min
Total

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Description

Cheesy, creamy risotto in minutes. We didn't think it could be done until we met the Instant Pot. 

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
3 tbsp.Hy-Vee unsalted butter
1medium yellow onion, chopped
4 clove(s)garlic, minced
1 tsp.Hy-Vee dried rosemary
1 tsp.Hy-Vee dried thyme
½ tsp.ground sage
Kosher salt, to taste
Hy-Vee ground black pepper, to taste
1 c.Hy-Vee Select Arborio rice, dry
1 c.butternut squash, cut into 1-inch cubes
1 c.water
2 c.Hy-Vee vegetable stock
1(5-oz.) pkg. shaved Parmesan cheese, divided
½ c.Hy-Vee English walnuts, toasted, divided
Fresh basil leaves, for garnish

Things To Grab

  • Instant Pot

Directions

  1. Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes.

  2. Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes.

  3. Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid.

  4. Measure ¼ cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.

Nutrition facts

Servings

520 Calories per serving
1-1/4 cup

Amounts Per Serving

  • Total Fat: 29g
  • Cholesterol: 50mg
  • Sodium: 890mg
  • Total Carbohydrates: 45g
  • Protein: 22g

Daily Values

0%
Vitamin A 90%
0%
Vitamin C 20%
0%
Iron 10%
0%
Calcium 50%