Winter Squash Risotto


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large shallot or small onion
  • 1 1/2 cups uncooked arborio rice
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 cups dry white wine
  • 4 cups vegetable or chicken broth
  • 2 cups cubed butternut squash
  • 1/2 grated Parmesan or Romano cheese
  • Press Sauté; heat butter and oil in Instant Pot®. Add shallot; cook and stir 2 minutes or until softened. Add rice; cook and stir 4 minutes or until rice is translucent. Stir in salt, thyme and pepper. Add wine; cook and stir about 1 minute or until evaporated. Add broth and squash; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
  • When cooking is complete, press Cancel and use quick release.
  • Press Sauté; adjust heat to low (“less”). Cook risotto about 3 minutes or until desired consistency, stirring constantly. Stir in 1/2 cup cheese. Serve immediately with additional cheese.
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