Instant Pot Butternut Squash Risotto recipe is creamy, savory, and so delicious while also being one of the easiest recipes you will ever make! It’s naturally gluten free and perfect for the 21 Day Fix and Weight Watchers. This post contains affiliate links for products I’m obsessed with.
I am rushing to get this post out to you guys…so I am gonna cut right to the chase.
This Butternut Squash Risotto recipe is freaking delicious and you should totally make it asap.
I first tested this recipe for my husband’s birthday dinner and I was a little skeptical of whether he would like it or not, so I also made batch of regular brown rice using my 3 quart Instant Pot just in case. He loooooooooves rice and while I subject him to my testing all the time, I didn’t want to disappoint him on his birthday.
Guys…he was standing over the pot and shoveling this risotto into his mouth.
And he’s not even the biggest butternut squash fan.
Anyway…it was a huge hit and my favorite part is how hands off this recipe is. I mean, risotto is notorious for being one of those annoying recipes, where you have to sit and stir the pot forever.
How to Make Instant Pot Butternut Squash Risotto
Risotto in the Instant Pot is like stupid easy friends. And hardly any steps at all.
- Saute some shallots and garlic in butter
- Add your short grain brown rice to your Instant Pot and saute for 1-2 minutes.
- Add broth and pre diced or frozen butternut squash cubes and lock lid. Set for 22 minutes and do a 10 minute natural release
- Release remaining pressure and stir rice and squash until creamy. Then add in parmesan cheese and coconut milk (optional) and that’s it!
What kind of rice should I use for risotto?
Typically, a white arborio rice is used for risotto, but I used short grain brown rice in this recipe to keep it 21 Day Fix approved and to also add extra fiber to this dish. You can 100% swap out the short grain brown rice for arborio rice and follow this Butternut Squash Risotto from The Forked Spoon for cook time.
If all you have is regular or long grain brown rice, that will work, too. It won’t have exactly the same consistency, but it will be totally delish!
What should I serve this Instant Pot Butternut Squash Risotto recipe with?
We made this with steak the first time and it was the perfect paring, but then I also made it with my Easy Lemon Chicken, as well as my Lemon Grilled Salmon. I think it would be delicious with Pork Chops with Goat Cheese Butter. And you could even throw diced chicken thighs into your Instant Pot to make this a one pot dish!
Can I use frozen or pre chopped butternut squash?
Yes, yes, yes!!! That’s the beauty of this recipe! I love buying the huge bags of Butternut Squash at Costco and keeping them in the freezer and they work great for this recipe.
Can I make this Butternut Squash Risotto in my Ninja Foodi?
Of course! Or your Mealthy Mutipot or whatever pressure cooker you have!
More Butternut Squash Recipes:
Instant Pot Butternut Squash Risotto [Gluten-free | 21 DF | WW]
- 1 1/2 cups short grain brown rice
- 3 cups diced butternut squash fresh or frozen is fine
- 1/3-2/3 cup Parmesan cheese
- 2 cups low sodium chicken broth for stovetop increase to 3 cups
- 1 tablespoon vegan butter, butter, or ghee
- 1 tablespoon diced shallots
- 2 cloves garlic minced
- 1-2 tablespoons Coconut milk optional
- Fresh sage for garnish
- Set your Instant Pot to saute and add in butter. Saute shallots and garlic until fragrant, then add in rice. Saute for an additional 1-2 minutes.
- Add in broth, butternut squash cubes and a dash of salt. Lock lid and set for 22 minutes on manual. After cook time, do a 10 minute natural release.
- Release the remaining pressure, then stir rice and butternut squash until smooth. Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed. Garnish with chopped sage or crispy fried sage.
- Heat butter in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook for an additional 1-2 minutes.
- Stir in broth, butternut squash cubes, and salt and increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, about 40 minutes.
- Stir rice and butternut squash until smooth. Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed. Garnish with chopped sage or crispy fried sage.