Creamy risotto is the very definition of comfort food: silky, rich and satisfying. When prepared properly, its texture and flavor are irresistible.
I enjoy experimenting with risotto because it’s surprisingly quick and forgiving. My Instant Pot is my preferred method for this recipe — it speeds up the process and yields consistently creamy results. I wanted to take butternut squash — a vegetable that already shines in soups — and make it the star of a risotto.
Thus this Creamy Butternut Squash Risotto was created. It combines squash, onions, mushrooms and spinach in a wine-scented, broth-based risotto that keeps everyone coming back for seconds. The recipe is also easy to adapt for vegetarian or vegan diets (see the tips at the end).
How I prepared it:
Start with a whole butternut squash. With a sharp, sturdy knife, carefully remove the skin and cut the squash into large cubes. The squash can be firm and slippery, so take your time and be cautious.
Chop a medium yellow onion into small pieces.
Set the Instant Pot to Sauté. Add a tablespoon of vegetable oil and two tablespoons of salted butter. Heat until the butter has melted and the fats are bubbling gently.
Add the chopped onion and cook briefly until it softens and begins to turn translucent. Add the cubed butternut squash and cook another minute or two; the squash will still be firm but will soften during pressure cooking. Next add sliced Baby Bella mushrooms and sauté for a short time, then stir in crushed garlic and cook briefly more.
Once the vegetables have had a chance to mingle and slightly soften, pour in about a half cup of dry white wine. Allow it to bubble for a couple of minutes so some of the alcohol cooks off and the pan flavors deglaze slightly.
Add 2 cups of Arborio rice directly to the pot and stir to coat the grains with the flavored fat and wine. Arborio is the traditional short-grain rice that gives risotto its characteristic creaminess.
Pour in 4.5 cups of broth (turkey, chicken or vegetable, depending on preference). Season with 1 teaspoon seasoned salt, 1/4 teaspoon white pepper, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, 1/4 teaspoon Italian seasoning and 1/4 teaspoon dried parsley. Stir well and scrape any stuck bits from the bottom of the pot.
Top the mixture with a full 5-ounce bag of baby spinach. It may look like a lot, but spinach cooks down dramatically. Do not stir the spinach in — just let it rest on top of the liquid. Secure the Instant Pot lid and cook on High Pressure for 6 minutes.
Quick-release the pressure when the cook time finishes. You may notice a strong spinach aroma during the release; this is normal and will mellow when you stir everything together. Remove the lid and fold the wilted spinach into the risotto — it will reduce to fine green ribbons and blend into the rice.
The rice will have absorbed most of the broth, leaving a creamy, cohesive texture. For a finishing touch, stir in a half cup of grated Parmesan cheese if you’re not keeping the dish vegan; the cheese adds richness and depth.
Transfer the risotto to a serving bowl and enjoy while warm. This dish works perfectly as a side — especially for holiday meals like Thanksgiving — but it also stands on its own as a satisfying vegetarian main.
Instant Pot Butternut Squash Risotto
This risotto takes everything you love about butternut squash soup and turns it into a creamy, savory rice dish. Fast to prepare in the Instant Pot and perfect for holidays or weeknight dinners.
5 minutes
16 minutes
21 minutes
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp salted butter, melted
- 1 medium yellow onion, chopped
- 1 tbsp crushed garlic
- 4 cups butternut squash, peeled and coarsely diced (about 20 oz)
- 2 cups Arborio rice
- 4.5 cups turkey, chicken, or vegetable broth
- 1/2 cup dry white wine
- 8 oz Baby Bella mushrooms, sliced
- 1 tsp seasoned salt
- 1/4 tsp white pepper
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp Italian seasoning
- 1/4 tsp dried parsley
- 5 oz baby spinach
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Add the butter and oil to the Instant Pot and select Sauté on the high setting.
- When the butter is melted and the oil bubbles, add the chopped onion and cook about 2 minutes until softened.
- Add the butternut squash and stir 1–2 minutes, then add mushrooms and cook another minute. Stir in the garlic and cook 2–3 minutes more.
- Pour in the white wine and let it bubble for about 2 minutes to reduce slightly.
- Add the Arborio rice and stir to coat the grains.
- Pour in the broth and add the seasoned salt, white pepper, black pepper, nutmeg, Italian seasoning and dried parsley. Scrape the bottom of the pot to deglaze. Place the spinach on top without stirring it in.
- Secure the lid and cook on High Pressure for 6 minutes. Quick-release when completed, then stir the spinach into the risotto.
- Stir in the grated Parmesan if using, then transfer to a serving bowl.
- Serve warm and enjoy.
Jeffrey’s Tips
If you prefer not to cut the squash yourself, many stores sell it pre-diced—about 20 oz will work. To make this vegetarian or vegan, substitute vegetable broth for the turkey or chicken base. For a vegan version, omit the butter and Parmesan, and adjust the seasoning to taste.