Butternut Squash Risotto


  • 2 teaspoons olive oil
  • 1/2 cup yellow onion
  • 1 1/2 cups Arborio rice
  • 1 cup Water
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 3 cups butternut squash
  • 28.5 ounces beef broth
  • 1/2 cup Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh parsley
  • Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, and cook, stirring constantly, 5 minutes.
  • Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
  • Add 1⁄2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining 1⁄2 cup water, squash, and broth.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Rice, and cook at Low Pressure 12 minutes.
  • When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
  • Add cheese, butter, and parsley, stirring until creamy. Serve immediately.
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