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Busy days got me searching for an easier way to tackle butternut squash risotto, and the Instant Pot swooped in and saved dinner. No more fussing at the stove—just a few button pushes and you're set. I figured out this trick during one wild December and honestly, I don't miss the old way.
This method came about when my Italian Nonna visited and gave me side-eye for giving risotto the pressure-cooker treatment. Guess what? She tried it, then told me it was tastier than hers on the stove. Still my proudest kitchen win!
Luscious Ingredients
- Lemon juice: A squeeze at the end makes all the flavors pop.
- Parmesan cheese: Melts right in, making everything extra rich and a bit nutty.
- Vegetable broth: Go for the low-salt kind, so you control how salty the dish gets.
- Dry white wine: Adds a zing—look for something like Pinot Grigio or Sauvignon Blanc to give your risotto more depth.
- Fresh sage: Earthy, cozy, and the ideal sidekick for squash.
- Shallots and garlic: Toss these in for that head-start flavor foundation.
- Butternut squash: Naturally sweet, and pressure cooking turns it super smooth.
- Arborio rice: The secret to that classic creamy risotto feel, thanks to all its starch.
Easy Step-by-Step
- Finish and Serve:
- Lift the lid (keep your face back) and check: your risotto should be thick, creamy, and the rice a little chewy. Stir in cheese, taste, and shake on more salt or pepper if you want. Dish up right away, finish with lemon juice, and, hey, add extra Parm if you've got it.
- Pressure Cook:
- Cancel sauté mode. Pop the lid on, twist the valve shut. Punch in 6 minutes at HIGH. When time’s up, switch the valve open so the steam shoots out—don't lean in!
- Add Liquid and Squash:
- Toss in squash cubes and pour your broth in. Stir it around so nothing sticks to the bottom. Salt it up. You want everything under the liquid before you move on.
- Toast the Rice:
- Drop the arborio in. Give a good stir for a couple of minutes; you’re looking for the rice to look see-through on the outside but white inside. It helps your rice keep some bite after pressure cooking.
- Deglaze with Wine:
- Pour wine in, grab a wooden spoon, and scrape the bottom until nothing's stuck. The brown stuff is all flavor, so get it loose. Let it bubble and sizzle a bit so the sharp boozy smell goes.
- Sauté the Aromatics:
- Add olive oil and butter to the Instant Pot, let the butter melt out, then toss in your chopped shallots. Cook until soft and see-through, about 5 minutes. Add garlic and sage, give it a quick minute until it smells awesome—not burned!
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Butternut squash makes this dish pop. I wouldn't have tried it except a farm share dumped a bunch on my doorstep one fall. Even my toddler couldn't resist once we started calling it 'mac and cheese rice'—he asked for seconds three nights running!
Nail the Creaminess
Look for a super creamy but not soupy finish—the fancy Italian word is all'onda, which is just a wavy, pourable risotto. If it clumps up, splash a little warm broth in and stir until it loosens. Too thin? Just stir with the lid off for a few minutes—it’ll thicken up as it sits.
Switch Things Up
If you want to change it, that’s easy. Go for asparagus and peas in spring, corn and juicy tomatoes in summer, pumpkin or mushrooms in the fall. Winter's made for butternut. Just stick with the same amount of rice and broth, and your Instant Pot time stays the same.
Serving Ideas
Put your risotto in the center and surround it with a tangy arugula salad with olive oil and lemon. Need something more hearty? Top with fried sage or some leftover chicken. It’s also a great side next to roasted pork or grilled fish.
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I love that I can whip up creamy risotto without hovering over the pot now. One mouthful, and you’ll see—there's just no reason to go back to the stovetop.
Frequently Asked Questions
- → Is it ok to swap out butternut squash for something else?
Totally! Try diced pumpkin, sweet potato, carrots, or peas instead. Just cut anything firm into small pieces so it cooks fast enough in the pressure cooker.
- → What if I can’t get arborio rice?
Arborio’s best since it makes everything ultra-creamy. If you’re out, grab carnaroli or vialone nano. Medium-grain rice can work if you have it, though it won’t be as rich.
- → Can I skip the dairy in this?
For sure! Use olive oil instead of butter, and try a vegan cheese or just leave out the Parm. Arborio rice itself still brings the creaminess.
- → How do I keep leftover risotto fresh?
Stash your risotto in a tight-lid container in the fridge. It’ll stay good for 3 days. When you heat it up, add a little broth or water because the rice keeps soaking up liquid as it sits.
- → Which wine would work here?
Pick a dry white you actually like to drink! Try Pinot Grigio, Sauvignon Blanc, or a Chardonnay that’s not oaky. No wine? Add more broth and a squeeze of lemon to fake that zing.
- → Why does the risotto end up watery or dry?
If it’s runny after cooking, hit sauté for a minute and keep stirring. Too thick? Pour in warm broth bit by bit until it’s just right. You want creamy, not watery or stiff.