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+ servings
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4.6 from 11 votes

Instant Pot Butternut Squash Risotto with Crisped Prosciutto

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


  • 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!


Recipe adapted from Cooking Light.

Nutrition Estimate

Calories: 347kcal, Carbohydrates: 65g, Protein: 11g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 373mg, Potassium: 489mg, Fiber: 3g, Sugar: 2g, Vitamin A: 8110IU, Vitamin C: 16.7mg, Calcium: 140mg, Iron: 3.8mg
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