Autumn has arrived, bringing with it the cozy comfort of cooler evenings and the bounty of delicious fall ingredients. What better way to celebrate the season than with a hearty and healthy meal, made effortlessly in your Instant Pot? This creamy butternut squash risotto is a delicious and easy recipe, perfect for a quick weeknight dinner or a sophisticated weekend meal. Forget spending hours stirring risotto on the stovetop – this Instant Pot version delivers the same creamy texture in a fraction of the time! It's one of the best recipes for utilizing the seasonal abundance of butternut squash.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh sage leaves, for garnish (optional)
Instructions:
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Sauté the aromatics: Set your Instant Pot to the "Sauté" function. Add olive oil, then the chopped onion and minced garlic. Sauté for about 3-5 minutes, until softened and fragrant. This simple step builds incredible flavor into your risotto.
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Add the butternut squash: Add the cubed butternut squash to the pot and sauté for another 2-3 minutes, until slightly softened. This helps to caramelize the squash and enhance its sweetness.
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Toast the rice: Add the Arborio rice to the pot and stir constantly for 1-2 minutes, until the grains are slightly toasted. This step is crucial for achieving a creamy risotto.
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Deglaze with wine: Pour in the white wine and stir until it's almost completely absorbed. This helps to remove any browned bits from the bottom of the pot and adds depth of flavor.
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Add broth and cream: Pour in the vegetable broth and heavy cream. Stir well to combine all ingredients.
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Pressure cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 8 minutes. Allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
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Stir in cheese and butter: Once the pressure has been released, gently stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste. The cheese adds a rich, creamy texture and umami flavor.
Tips for the Best Instant Pot Butternut Squash Risotto:
- Use good quality broth: The flavor of your broth will significantly impact the overall taste of the risotto. Consider using homemade broth for the best results.
- Don't overcook the squash: Overcooked squash will become mushy. Aim for slightly tender-crisp cubes.
- Adjust cooking time: If your butternut squash is particularly firm, you may need to add a couple of minutes to the pressure cooking time.
- Garnish generously: Fresh sage leaves add a beautiful pop of color and a lovely herbaceous note to the dish.
Variations:
- Add protein: Cooked chicken, sausage, or shrimp would be delicious additions to this risotto.
- Spice it up: A pinch of red pepper flakes adds a pleasant kick.
- Use different cheese: Try using Pecorino Romano or Asiago cheese instead of Parmesan.
- Make it vegan: Substitute the heavy cream with coconut cream and the Parmesan cheese with nutritional yeast for a delicious vegan version.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 25-30g
- Protein: 10-12g
- Carbohydrates: 50-60g
This quick dinner idea is perfect for busy weeknights and offers a healthy and delicious meal. Enjoy this simple and satisfying fall recipe! It’s a guaranteed crowd-pleaser, showcasing the best of seasonal flavors in a convenient and easy-to-make dish. Homemade cooking doesn't get much easier than this! This is certainly one of the best recipes you'll find for easy, healthy meals.