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There is nothing quite like a steaming hot bowl of creamy butternut squash risotto. It’s comfort food at its finest.
Some people are intimidated by the lengthy stirring process or aren’t sure just how to cook a butternut squash. Neither are difficult and I’ll include my recipe for the traditional method below. However, if you happen to have an Instant Pot (or other pressure cooker) and a can of butternut squash, you can whip up a delicious batch of risotto in about half an hour…start to finish.
Butternut Squash Risotto
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups short grain rice (arborio, sushi, etc.)
- 1/2 cup dry white wine
- 3 1/2 cups chicken broth or stock
- 2 cups butternut squash puree (or one 16 ounce can)
- 1/2 cup grated parmesan cheese plus more for garnish if desired
- 2 tablespoons butter
- splash of heavy cream
- salt and pepper to taste
- Turn Instant Pot on sauté and add olive oil.
- When hot, add diced onion and cook about 3 minutes or until translucent.
- Add minced garlic and cook another minute or so, stirring to avoid burning.
- Add rice and cook 3 or 4 minutes to lightly toast but not brown.
- Pour in wine and cook, stirring, until mostly evaporated.
- Stir in broth, scraping onions and rice from sides of cooker making sure all is submerged.
- Close pressure cooker, bring up to low pressure and cook 5 minutes.
- Release pressure valve.
- Stir in butternut squash puree, cream and butter.
- Stir gently until butter is melted and all is combined.
- Season to taste with salt and pepper.
- Sprinkle with additional parmesan cheese to serve.
This method makes a truly delicious risotto but if you’re in the mood for a more leisurely approach and want to take it up a notch, try my regular version. Personally, I enjoy the stirring process. I put on some music and pour myself a glass of wine then settle in for a half hour or so of leisurely stirring. It’s almost like meditation for me.
Butternut Squash Risotto (stove top method)
But we all have those busy nights when we need to get dinner on the table quickly. That’s why I’m really enjoying my Instant Pot. I have a lot more experimenting to do with it but here are some recipes we’ve already enjoyed:
I’ll also have a delicious recipe for Brazilian Black Beans to share with you soon.
Thanks for sharing the recipe. I might try it some time soon… Though with a vegetable stock rather than the chicken stock.