Butternut Squash Risotto
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Instant Pot,  Side Dish

Easy Butternut Squash and Sage Instant Pot Risotto

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Butternut Squash Risotto
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‘Tis the Season for everything pumpkin flavored! It is not officially Fall yet and still feels like Summer in the Northeast. But I am leaning into all the Fall flavors now and cooking with Butternut Squash. Maybe that will help 2020 go faster or at least make it feel more normal. Although I am not a fan of the Pumpkin Spice Latte (I know, blasphemy!), I love adding Fall touches to some of my favorite recipes. Some of my favorite Autumn ingredients are butternut squash, apples, cinnamon, and acorn squash to name a few. If you follow my blog or instagram, be prepared to see a lot more recipes with classic Autumn ingredients!

These last few months have definitely been an adjustment for me, as it has been for most of the world. Not only did I buy my first house with my husband and we are still trying to settle in and figure out what to do with all the space we never had in a two bedroom apartment. We are both also still trying to figure out how to navigate life in this new normal; I have been working remotely since March now and still find myself trying to find a good balance each week between work and life when my office is in my house.

Cooking has helped to keep me sane so far during this strange year. I want to continue to share my recipes to hopefully help someone else find a sense of normalcy right now. So why not start with sharing a recipe with my favorite Fall ingredient: Butternut Squash!

Instant Pot Butternut Squash Risotto

 less labor intensive, Instant Pot version of classic risotto with a Autumn twist
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Italian
Keyword: risotto, squash
Servings: 4 People

Equipment

  • Instant Pot

Ingredients

  • 1.5 tbsp butter
  • 1 Shallot chopped
  • ½ Butternut Squash diced ½ in. pieces
  • cup Arborio rice
  • cup Bourbon
  • 3 cup chicken stock
  • 4 Sage Leaves
  • Salt & Pepper

Instructions

  • Set the Instant Pot to SAUTE-NORMAL. Add the butter when cold and allow to heat.
  • Add shallot. Cook for 2 minutes, just before soft and translucent.
  • Add Butternut Squash and cook for an additional 2 minutes.
  • Add the Arborio. Stir and cook dry for 1 minute (you should smell a nutty rice smell).
  • Pour in bourbon. Allow to absorb into rice, around 1-2 minutes
  • Add the Stock and Sage Leaves
  • Press CANCEL on the Instant Pot (to cancel the saute function).
  • Place lid on the instant pot. Set to MANUAL (or PRESSURE COOK) on HIGH for 8 minutes.
  • Press CANCEL at the end of the pressure cook time. Allow to naturally release for 3-5 minutes depending on desired rice texture then quick release the pressure.
  • Once all the pressure is released, open lid and stir risotto thoroughly. Replace lid, allow to sit for an additional 2 minutes.
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