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Butternut squash risotto served on a white plate placed on a blue surface
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Instant Pot Butternut Squash Risotto

Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Sides
Servings: 4 - 6 Servings
Calories: 334kcal
Author: Beginner Food

Ingredients

  • 1 cup arborio rice
  • 1 cup white wine
  • 6 cloves garlic
  • 2 cup chicken broth
  • 1/2 butternut squash cut long ways
  • 2 tablespoons cream
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pepper to taste
  • parmesan to taste

Instructions

  • Wash and cut the butternut squash
  • Preheat oven to 350°F
  • Roast butternut squash with 1 tablespoon olive oil and salt for 1 hour or until soft
  • On medium heat add the uncooked rice and 1 tablespoon olive oil and toast for 2 minutes
  • Add 1/2 cup chicken broth and reduce heat to simmer stirring constantly until liquid is absorbed
  • Add 1/2 cup chicken broth and keep stirring until absorbed
  • Add 1/2 cup of white wine and keep stirring until absorbed
  • Add 1/2 cup of white wine and keep stirring until absorbed
  • Blend the butternut squash with 1 cup of chicken broth and 2 tablespoons heavy cream
  • Add blended butternut squash mixture to rice and keep stirring until desired texture
  • Serve with fresh cracked pepper and parmesan

Nutrition

Calories: 334kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 458mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10080IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 3mg