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.
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.
• Vegetarian-friendly if using vegetable broth.
• Freezes well go in small portions — perfect for future “don’t feel like cooking” nights.