Instant Pot Risotto with Butternut Squash
This Instant Pot risotto with butternut squash is creamy, flavorful, and easy to cook entirely in your Instant Pot or other pressure cooker. We love the cubes of sweet butternut squash, fragrant sage, tangy Parmesan, and crisped prosciutto on top for an elegant but easy finishing touch.
Ingredients
- 1 Tablespoon each butter and extra-virgin olive oil
- 1 medium shallot finely chopped
- 2-3 cloves garlic minced
- 2 teaspoons dried sage
- 2 cups Arborio rice
- ¼ cup white wine see note
- 4 cups low-sodium chicken or vegetable broth
- 16 ounces cubed fresh butternut squash
- 3-4 slices thinly-sliced Prosciutto see note
- ½ cup grated Parmesan cheese plus more for serving
- kosher salt and black pepper
- fresh sage optional garnish
Instructions
- Set the Instant Pot to its sauté function and add butter and olive oil. When the butter melts, add the shallot and cook for about 2 minutes.1 Tablespoon each butter and extra-virgin olive oil, 1 medium shallot
- Add garlic and sage, then cook for 30-60 seconds, just until fragrant. (Watch carefully at this stage; if the shallot or garlic begins to burn, quickly stir in a small amount of broth and scrape the bottom of the pot.)2-3 cloves garlic, 2 teaspoons dried sage
- Stir in the rice and white wine; cook for about 1 minute. Add the broth and the cubed squash; stir very well.2 cups Arborio rice, ¼ cup white wine, 4 cups low-sodium chicken or vegetable broth, 16 ounces cubed fresh butternut squash
- Cover and seal the Instant Pot, then set for 6 minutes on high pressure.
- While the Instant Pot comes to pressure and cooks, crisp the prosciutto. Place slices in a single layer on a paper towel-lined plate, and cover loosely with a another paper towel. Microwave in 1-minute bursts until very crisp. Crumble or chop into small pieces and set aside.3-4 slices thinly-sliced Prosciutto
- When the 6 minutes is up, allow the pressure to release naturally for 15 minutes, then open the valve to release any remaining steam. Open the lid and turn off the Instant Pot.
- Add Parmesan, ½ teaspoon salt, and a pinch of black pepper. Stir very well and add more salt and pepper to taste.½ cup grated Parmesan cheese, kosher salt and black pepper
- Serve in bowls topped with prosciutto, more Parmesan, and fresh sage, if desired.fresh sage
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Notes
- Yield: In my experience this makes enough to serve 6 large portions or 8-10 small side portions.
- Shallot: Substitute half of a medium red or sweet onion as needed or preferred.
- White Wine: This adds an extra layer of flavor but can be easily left out and substituted with an extra ¼ cup of broth or water.
- Prosciutto: A little goes a long way and adds so much! You can substitute crumbled bacon for a similar effect; if leaving both out to keep the recipe vegetarian, consider adding an extra pinch of salt.
- Sage: If using fresh sage in the Instant Pot, use at least 1 full Tablespoon of finely minced leaves.
- Storage: Refrigerate leftovers in any airtight container for 3-4 days. Store the prosciutto separately and crumble onto individual portions.
- Tip for Warming: Reheat in the microwave or in a small pan over medium heat on the stovetop. If warming on the stovetop, add a splash or two of broth or water to keep things creamy.