Instant Pot Butternut Squash Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using water with bouillon is a cost-effective alternative.

Set the Instant Pot to 'Sauté' on medium.

Add the olive oil and butter, and heat to a shimmer.

Add the shallots and cook until they begin to soften about 2 to 3 minutes.

Add the garlic and sage and continue to cook until fragrant, about 1 minute.

Add the rice, stirring to coat, and cook until the rice begins to turn opaque and smell nutty.

Add the white wine and cook for about 2 minutes, stirring until most of the liquid is absorbed.

Add the broth, butternut squash, salt, white pepper, and nutmeg, and stir to combine.

Turn the Instant Pot to 'Pressure Cook' and close and lock the lid.

Pressure cook on high for 6 minutes.

Turn the Instant Pot steam release handle from sealing to venting to manually release the pressure.

Remove the lid and stir in the Parmesan cheese.

Let the risotto sit for 5 to 10 minutes uncovered to thicken.

Serve immediately, garnished with fresh chopped parsley and extra sage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens