A simpler way to make risotto! Creamy Instant Pot butternut squash risotto provides a fast and easy method for this classic. Top bowls with fresh sage and crisped prosciutto for the perfect finishing touch.
Risotto is one of those foods that can seem intimidating. Making it the traditional way, on the stovetop, is not actually very difficult, but does require a bit of time and patience. I have patience, but I often don’t have time. 🙂
To make risotto, for starters you’ll need some Arborio rice (affiliate link). Arborio is a short-grain rice with an oval shape and a pretty, pearlescent sheen. It’s very starchy, and can absorb more water than most other types of rice without becoming mushy. This is what makes risotto so creamy! It’s the classic dish based on Arborio rice.
If you’re curious to read more about Arborio’s origin and uses, this is a good summary!
How to make risotto in the Instant Pot
I certainly have nothing against making risotto the traditional, stovetop way, but I am all about making things faster and simpler where possible. And that’s pretty much what the Instant Pot is all about.
I know, the other day I was waxing about its soup capabilities (the BEST broccoli cheddar we’ve had!). I promise next week I’ll be back with some non-Instant Pot recipes that are every bit as love-able. But it’s true, I’ve been a little obsessed with this bad boy since it arrived a few months ago. Guilty as charged.
For this recipe, you’ll follow a few basic steps:
- Sauté a bit of shallot, garlic, and sage
- Stir in the rice, followed by white wine, broth, and squash
- Let it cook – 6 minutes at high pressure!
- Let the pressure release naturally for about 15 minutes. This does add to the overall time, but is completely hands-off.
- Add Parmesan and give it a good stir.
You can see from the photos below that when you first open the lid, the squash pieces will still be in cubes. They’re so soft, however, that as you stir they will easily break down, adding to that luxurious creamy texture!
The ultimate finishing touches for this butternut risotto are:
- A little more Parmesan
- Fresh sage
- A little freshly-ground black pepper
- CRISPED PROSCIUTTO
Of course, you can leave off the prosciutto for a veggie-friendly meal, but for the omnivores, it’s a really spectacular addition. If you’ve never crisped prosciutto before, you’re in for a treat.
How to crisp prosciutto in the microwave
Just lay a few pieces on a paper-towel lined plate, cover with another paper towel, and microwave in 1 minute increments. It’s done when the pieces are dark red and, well, crispy. They’ll crumble easily into bite-sized pieces, as you can see on the right. Perfect for sprinkling.
The crisp, salty prosciutto perfectly sets off the sweet, creamy butternut risotto.
This recipe makes enough to serve 6 (large portions) or 8 (small portions or as a side). You could also easily make it for two–hello, luxurious date night dinner! Although, the leftovers reheat very well and even make a great lunch to bring to work. Speaking from experience. 🙂
What to serve with risotto
This is creamy, rich, and filling, so I like to keep it pretty light on the side. Here are a few favorites:
- 5-minute arugula Parmesan salad
- Balsamic spinach salad – lately I’ve been adding some slivered almonds to this. SO GOOD.
- Roasted asparagus
If you try this Instant Pot risotto or any other recipe on the blog, please rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
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Instant Pot Butternut Squash Risotto with Crisped Prosciutto
- 2 tablespoons butter or extra-virgin olive oil
- 1 shallot chopped
- 3 garlic cloves minced
- 2 teaspoons ground sage
- 2 cups Arborio rice
- 1/4 cup white wine
- 4 cups chicken or veggie broth low-sodium preferred
- 16 ounces fresh cubed butternut squash
- 3-4 slices thin-sliced Prosciutto
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/2 teaspoon kosher salt
- freshly-ground black pepper
- fresh sage for serving
- Set Instant Pot to sauté, and add butter or olive oil, shallot, garlic, and ground sage. Cook, stirring often, for about 5 minutes, just until the shallot is softened.
- Stir in the rice and cook for 2 minutes. Stir in the wine and cook 1 minute more. Stir in the chicken broth and squash. Cover, seal, and cook for 6 minutes on manual/high pressure.
- While risotto is cooking, crisp the prosciutto. Place slices in a single layer on a paper-towel lined plate, and cover with another paper towel. Microwave in 1 minute bursts, until very crisp. (This takes 2 minutes in my microwave on full power.) Crumble into small pieces and set aside.
- When the 6 minutes is up, allow pressure to release naturally for 15 minutes, then open the valve to release the rest. Uncover and turn off the Instant Pot.
- Stir in grated Parmesan, salt, and a few turns of pepper. Serve in bowls garnished with more Parmesan, fresh sage, and crisped prosciutto, as desired. Enjoy!