I’m so excited to share this Creamy Butternut Squash Risotto recipe with you today. It’s my go-to when I want to impress dinner guests without spending hours in the kitchen. The Instant Pot transforms what’s typically a labor-intensive dish into something you can whip up on even your busiest weeknights. The velvety butternut squash melts into creamy arborio rice, creating the perfect balance of sweet and savory flavors. And the best part? You’ll look like a culinary genius with barely any effort.
Why You’ll Love this Creamy Butternut Squash Risotto
While traditional risotto demands constant attention and stirring, this Instant Pot butternut squash version delivers all the creamy goodness with barely any effort. I’m talking about restaurant-quality risotto in under 30 minutes, without the arm workout.
The butternut squash melts into the arborio rice, creating a velvety texture that’s pure comfort in a bowl. Can you imagine anything better on a chilly evening? The natural sweetness of the squash pairs perfectly with savory Parmesan and aromatic sage. Plus, it’s endlessly customizable, perfect for weeknights or dinner parties, vegetarian friends, or picky eaters.
What Ingredients are in Creamy Butternut Squash Risotto?
Here’s everything you’ll need to make this incredibly simple yet luxurious butternut squash risotto in your Instant Pot.
- 2 cups Arborio rice
- 3 cups butternut squash, diced
- 2 tablespoons butter
- 1/2 cup shallots, minced
- 2 cloves garlic, minced
- 2 cups broth (vegetable or chicken)
- 1/2 cup Parmesan cheese
- Fresh sage
Feel free to adjust the seasonings to your taste—maybe add a pinch of nutmeg or cinnamon to enhance the butternut squash’s natural sweetness, or throw in some toasted pine nuts for extra crunch.
How to Make this Creamy Butternut Squash Risotto
Making risotto has a reputation for being labor-intensive, but this Instant Pot version changes everything. Start by setting your Instant Pot to sauté mode and melting 2 tablespoons of butter. Once it’s bubbling, add your 1/2 cup of minced shallots and 2 cloves of minced garlic, cooking them until they’re fragrant and translucent—about 2-3 minutes. The kitchen will smell absolutely divine at this point, trust me.
Next, add 2 cups of Arborio rice to the pot and stir continuously for about 2 minutes. This toasting step is essential for developing that perfect risotto texture we all crave. Now for the magic: pour in 2 cups of broth and add 3 cups of diced butternut squash, give everything a good stir, and secure the Instant Pot lid. Set to high pressure for 5-6 minutes (I find 5 minutes gives the perfect al dente texture), and let the Instant Pot work its wonders. No constant stirring required—who knew risotto could be this hands-off?
The versatile Instant Pot Duo Crisp makes this risotto incredibly simple while maintaining restaurant-quality results. Once the cooking time is complete, perform a quick release of pressure, then open the lid and marvel at your creation. The butternut squash should be perfectly tender, some pieces melting into the creamy rice. Stir in 1/2 cup of Parmesan cheese until melted and incorporated. If the risotto seems too thick, don’t panic—just add a splash more broth until you reach that flowing, velvety consistency. Finish with some fresh sage leaves (crispy fried sage is particularly wonderful) and maybe an extra sprinkle of Parmesan. The combination of creamy rice, sweet butternut squash, and savory cheese creates a symphony of fall flavors that’s practically impossible to resist.
What to Serve with Creamy Butternut Squash Risotto
This velvety butternut squash risotto pairs up beautifully with several complementary dishes that round out your meal. I love serving it alongside a simple arugula salad with lemon vinaigrette—the peppery greens cut through the richness perfectly.
For protein, try roasted chicken with crispy skin or seared scallops. Can you imagine that sweet-savory combination? Divine.
Roasted Brussels sprouts or garlicky green beans make excellent vegetable sides. And don’t forget crusty bread for sopping up every last creamy bit.
Need a wine pairing? A crisp Pinot Grigio or light Chardonnay brings everything together.
Leftovers and Storage for this Creamy Butternut Squash Risotto
After you’ve enjoyed your delicious dinner with all those perfect pairings, you might find yourself with a bowl or two of leftover risotto—lucky you! This creamy butternut squash risotto stores beautifully in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of broth or water to loosen it up, as risotto tends to thicken when chilled. A gentle warm-up in the microwave or on the stovetop works perfectly.
Can you freeze risotto? Yes, though the texture changes slightly. Store in freezer-safe containers for up to a month, thawing overnight before reheating.
Creamy Butternut Squash Risotto Substitutions and Variations
Every great recipe deserves a few creative twists, and this butternut squash risotto welcomes adaptations with open arms. Can’t find butternut squash? Sweet potatoes or pumpkin work beautifully as alternatives. For a protein boost, I love stirring in some crispy pancetta or prosciutto right before serving.
Not a fan of Parmesan? Try Pecorino Romano or Gruyère instead. Vegans can swap butter for olive oil and use nutritional yeast in place of cheese.
For an autumn flavor explosion, mix in roasted mushrooms, a sprinkle of nutmeg, or a drizzle of brown butter and crispy sage leaves.
Final Thoughts
Now that we’ve explored all those tasty variations, let me share why this butternut squash risotto has become a staple in my recipe collection. It’s the perfect balance of comfort and elegance, don’t you think?
The Instant Pot transforms what was once a labor-intensive dish into a weeknight wonder. I love how the butternut squash melts into creamy goodness, creating that signature risotto texture without constant stirring. The humble Arborio rice becomes something magical when paired with savory broth and sweet squash. And that finishing touch of Parmesan? Chef’s kiss.
For those seeking plant-based alternatives, consider trying a quinoa-stuffed squash that offers similar sweet and savory flavor combinations.
Worth every calorie, trust me.