For a richer flavor, consider toasting the Arborio rice in a dry pan for a few minutes before adding it to the Instant Pot. Feel free to experiment with different types of squash, such as acorn or kabocha, to vary the flavor profile of the risotto. If you prefer a vegetarian option, ensure your vegetable broth is made without any meat-based ingredients. For a vegan option, substitute the cheeses with nutritional yeast and a plant-based mozzarella alternative.
Instant Pot Italian Butternut Squash Risotto
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS22
Experience the warmth of autumn with this creamy, comforting risotto. Fresh butternut squash melds seamlessly with the classic Italian 'aromi' in your Instant Pot, creating a symphony of flavors with minimal effort. This recipe delivers the traditional risotto taste you crave, without the endless stirring.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate87 g
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Cholesterol21 mg
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Fiber4 g
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Protein16 g
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Saturated Fat5 g
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Sodium756 mg
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Sugar7 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepEngage the 'Sauté' function on your multi-functional pressure cooker (such as Instant Pot). Add olive oil, followed by onion, carrot, and celery. Sauté until the vegetables soften, stirring frequently (approximately 3 minutes). Introduce the minced garlic and rosemary, stirring until fragrant. Incorporate the butternut squash and leek; continue to cook, stirring occasionally, until slightly softened (approximately 3 minutes).
02
StepIntroduce the Arborio rice to the pot, stirring until each grain is generously coated with the olive oil-vegetable mixture (approximately 2 minutes). Pour in the dry white wine to deglaze the pot, scraping up any flavorful browned bits from the bottom. Allow the wine to simmer and reduce slightly (approximately 3 minutes). Gradually pour in the warm vegetable broth, stirring to ensure even distribution and to scrape the sides of the pot. Simmer for 1 minute.
03
StepSecure the lid of the Instant Pot, ensuring it is properly locked. Select the 'High Pressure' setting, referring to the manufacturer's instructions for guidance. Set the timer for 6 minutes. Allow 10 to 15 minutes for the pressure to build inside the pot.
04
StepOnce the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer's instructions (approximately 10 minutes). Unlock and remove the lid. Stir in the shredded smoked mozzarella cheese and 1/2 cup of the freshly grated Parmesan cheese until melted and well combined.
05
StepEvenly distribute the balsamic vinegar among 4 serving plates. Spoon equal portions of the butternut squash risotto onto each plate. Garnish with the remaining Parmesan cheese. Serve immediately and enjoy.
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Please Rate
Allie Cremin
Jun 6, 2025The smoked mozzarella adds such a lovely depth of flavor. I'll definitely be making this again!
Rhea Schoen
May 15, 2025I found the risotto a little too thick, so I added a bit more broth at the end. Perfect!
Janelle Tillman
May 10, 2025My kids loved it! They usually turn their noses up at squash, but they devoured this.
Rozella Ritchie
Apr 18, 2025This recipe is a lifesaver! I used to dread making risotto, but the Instant Pot makes it so easy and quick.