# Instant Pot Butternut Squash Parmesan Risotto

Creamy butternut squash sage parmesan risotto — ready in 35 minutes, no less! Using an Instant Pot significant cuts down this dish’s cooking time, and means there is no time spent standing at the stovetop stirring and stirring! Made with frozen butternut squash for ease and convenience.

- Servings: 6 servings
- Total time: 37 min
- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- 2 tablespoons adds richness and moisture to risotto
- 0.5 large adds mild oniony flavor
- 3 cloves adds a flavor punch to the dish
- 2 cups is capable of absorbing large amounts of liquid and produces a creamy risotto with a hearty texture
- 0.5 cup adds acidity and flavor to balance the dishes richness
- 4.5 cups provides flavor and helps cook the rice
- 16 ounces provides a slightly sweet, nutty flavor and also gives the dish a creamy smooth texture. Using frozen butternut squash is big time saver
- 1 bunch this is used as a garnish that adds more warmth to the dish
- 1 cup adds a nice umami flavor boost and lends to the creaminess of the dish

## Instructions

1. Set the Instant Pot to Sauté function for 7 minutes and add butter. Once melted (about 2-3 minutes), add shallot, and cook until softened and fragrant, about 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Continue to stir until most of wine is evaporated.
3. Add broth and squash and stir ingredients before securing lid onto Instant Pot (make sure valve is set to sealing).
4. Set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
5. While the risotto is cooking, in a small fry pan add oil over medium high heat. Once oil is hot, add half of the sage leaves to the pan and fry until leaves start to curl at the edges, about 30 seconds. Remove with a slotted spoon. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle generously with salt.
6. Once the 6 minute pressure cook is done, use the quick release valve to release steam.
7. Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.
8. Divide risotto evenly into bowls. Sprinkle fried sage over top

## Equipment

- Instant Pot
- small fry pan

## Tips

- Don’t rinse the rice!
- If the risotto is too thick, add more broth, a 1/4 cup at a time, until your desired consistency is reached.
- You can use fresh butternut squash in this recipe if you can’t find frozen or prefer fresh, just be sure to cut squash into 1/2-inch cubes

## Source

- Original video: https://karalydon.com/recipes/instant-pot-butternut-squash-risotto/
- Recipe page: https://www.cliprecipe.com/recipe/c1065741-437d-47f0-8081-10a237051917
- Extracted: 2025-03-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt