Butternut Squash & Sage Risotto: Creamy Comfort Without the Elbow Grease

Risotto has a reputation for being needy. Stand here, stir now, add broth one ladle at a time — as if you didn’t have other things to do. The Instant Pot version doesn’t play those games. You press a button, walk away, and come back to find creamy, dreamy risotto that tastes like you’ve been tending it all evening.

The butternut squash melts into the rice, giving it a natural sweetness and a buttery texture that feels indulgent without trying too hard. Fresh sage brings that cozy, early-fall perfume, while Parmesan ties it all together with just the right amount of salt and depth.

It’s the kind of dish that works for date night at home, but also makes a Tuesday feel a little more cinematic. Serve it with a glass of something cold, a quick side salad, and maybe a candle or two — because why shouldn’t dinner for one look like the cover of a magazine?

Butternut Squash & Sage Risotto (Instant Pot)

Like a hug in a bowl, minus the endless stirring. Creamy arborio rice swirled with sweet butternut squash, finished with a whisper of sage and Parmesan — the kind of weeknight dinner that feels like it belongs in a candlelit restaurant.

Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion finely diced
• 2 cloves garlic minced
• 1½ cups arborio rice
• 3 cups low-sodium chicken or vegetable broth
• 2 cups butternut squash peeled & diced (½-inch cubes)
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese
• 2 tbsp heavy cream optional, for extra richness
• 6 fresh sage leaves chopped (plus extra for garnish)

Instructions

• Set Instant Pot to Sauté. Melt butter with olive oil. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
• Add arborio rice; cook 1–2 minutes, stirring, until lightly toasted.
• Stir in broth, butternut squash, salt, and pepper. Scrape any bits from the bottom.
• Lock lid and set to Manual or Pressure Cook on HIGH for 6 minutes. Allow 5 minutes natural release, then quick release remaining pressure.
• Switch to Sauté. Stir in Parmesan, cream (if using), and sage. Cook 1–2 minutes until creamy.
• Garnish with extra sage and serve immediately.

Notes

• For a deeper flavor, roast the squash beforehand and stir in at the end.
• Vegetarian-friendly if using vegetable broth.
• Freezes well go in small portions — perfect for future “don’t feel like cooking” nights.

Calories: 375kcal