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+ servings
4.82 from 22 votes

Instant Pot Butternut Squash Risotto

A simpler way to make risotto! Top bowls with fresh sage and crisped prosciutto for the perfect finishing touch.

Ingredients

  • 2 Tablespoons butter or extra-virgin olive oil
  • 1 shallot chopped
  • 3 garlic cloves minced
  • 2 teaspoons ground or crushed 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 optional garnish

Instructions

  • Set Instant Pot to sauté, and add butter or olive oil. When warm, add the chopped shallot and cook for 2 minutes. Add garlic and sage and cook for 30-60 seconds, just until fragrant. (Watch carefully; if the shallot or garlic begins to burn at all, stir in a small amount of the broth right away.)
  • Stir in the rice and cook for 1 minute. Stir in the wine and cook 1 minute more, then add the chicken broth and squash and stir very well. 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. Open the lid and turn off the Instant Pot.
  • Stir in grated Parmesan, salt, and a few turns of pepper. Serve in bowls topped with more Parmesan and crisped prosciutto, and a few leaves of fresh sage if desired. Enjoy!

Notes

  • Prosciutto: A little goes a long way and adds so much, I highly encourage you to try it! If you must keep this recipe meat-free, however, sample and be prepared to add extra salt at the end. This will compensate for the missing prosciutto.
  • Butternut Squash: You can peel and cube your own butternut squash, but I always buy this pre-cubed, because working with raw butternut squash makes my hands break out in a rash! It's also a big time-saver. :)
  • Shallot: Substitute 1/2 of a medium red onion, sweet onion, or yellow onion as needed or preferred.
  • Sage: I like to use dried or crushed sage in the Instant Pot, then garnish with fresh sage on top, but you can use one or the other, no problem.
  • White Wine: This is just for extra depth of flavor, but if you prefer not to cook with wine, just use extra broth or water in its place. You do want to keep the total amount of liquid consistent with the recipe instructions to ensure the risotto is the right texture.
  • Recipe: Adapted from an old issue of Cooking Light.

Nutrition Estimate

Calories: 347 kcal, Carbohydrates: 65 g, Protein: 11 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 373 mg, Potassium: 489 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 8110 IU, Vitamin C: 16.7 mg, Calcium: 140 mg, Iron: 3.8 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!