Instant Pot Italian Butternut Squash Risotto Recipes

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INSTANT POT® BUTTERNUT SQUASH RISOTTO



Instant Pot® Butternut Squash Risotto image

This delicious combination of creamy Arborio rice and tasty butternut squash makes a great meatless main dish, or a side dish for your favorite protein. Your Instant Pot® makes quick work of this version of classic risotto, freeing you up for other last-minute dinner details. A salad and crusty bread complete this easy and flavorful meal. Garnish with additional fresh sage, if desired.

Provided by Bibi

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

4 cups low-sodium chicken broth
3 tablespoons unsalted butter, divided
½ cup chopped onion
2 cups Arborio rice
3 sprigs fresh sage
2 cloves garlic, minced
1 cup dry white wine
2 cups diced butternut squash
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
  • Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.

Nutrition Facts : Calories 638.3 calories, Carbohydrate 104.6 g, Cholesterol 35.7 mg, Fat 12 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 7.6 g, Sodium 312.6 mg, Sugar 3.9 g

INSTANT POT® ITALIAN BUTTERNUT SQUASH RISOTTO



Instant Pot® Italian Butternut Squash Risotto image

Fresh butternut squash and classic Italian "aromi" join up for traditional risotto flavor made easy in your Instant Pot®. This will save a bit of time and a lot of muscle work but won't cheat on flavor.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
⅛ cup chopped onion
⅛ cup chopped carrot
⅛ cup chopped celery
1 clove garlic, minced
1 tablespoon fresh rosemary, minced
2 cups peeled and diced butternut squash
½ cup chopped leek
1 ½ cups Arborio rice
½ cup dry white wine
4 cups warm vegetable broth
½ cup shredded smoked mozzarella cheese
¾ cup freshly grated Parmesan cheese, divided
4 teaspoons balsamic vinegar (such as Aceto Balsamico di Modena)

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until tender, about 3 minutes. Add garlic and rosemary and stir to combine. Add butternut squash and leek; cook, stirring occasionally, until slightly softened, about 3 minutes.
  • Stir rice into the pot until each grain is coated with the olive oil-vegetable mixture, about 2 minutes. Pour in wine to deglaze and simmer for 3 minutes. Pour in vegetable broth, stirring to scrape the sides of the pot. Simmer for 1 minute.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in smoked mozzarella and 1/2 cup Parmesan cheese.
  • Evenly distribute the balsamic vinegar among 4 plates. Spoon equal amounts of risotto onto each plate. Top with the remaining Parmesan cheese. Serve hot.

Nutrition Facts : Calories 572.9 calories, Carbohydrate 87.2 g, Cholesterol 20.8 mg, Fat 14.7 g, Fiber 3.9 g, Protein 16.1 g, SaturatedFat 5.3 g, Sodium 756.4 mg, Sugar 6.6 g

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