Butternut squash risotto
BUTTERNUT SQUASH RISOTTO
BUTTERNUT SQUASH RISOTTO is cozy, golden comfort food that still feels elegant enough to serve at a dinner party. With just a handful of pantry ingredients and an Instant Pot, it becomes a creamy, nurturing bowl that works as a main or a nourishing side next to your favorite protein. It pairs perfectly with grilled chicken, fried shrimp, or sausages.There is something deeply satisfying about taking a humble squash, a scoop of rice, and an onion and transforming them into a silky, restaurant-worthy risotto. The sweetness of roasted butternut squash balances the savory depth of onion, garlic, and Parmesan, so the finished dish tastes layered and complex without requiring a long ingredient list. Arborio rice releases its starch as it cooks under pressure, creating that classic creamy texture with almost no stirring, which keeps the recipe doable and effortless. From there, nutmeg adds gentle warmth that pairs naturally with winter squash, while salt and black pepper keep the flavors balanced and savory. A generous handful of Parmesan stirred in at the end melts into the hot rice, turning it glossy and creamy without any heavy cream and keeping the ingredient list aligned with whole-food cooking.This risotto sits in that sweet spot between comfort and nourishment. The squash brings color and beta-carotene, the rice offers satisfying carbs, and the Parmesan adds richness and umami that make the dish feel special. It is an ideal option for fall and winter, when squash is everywhere and the kitchen naturally leans toward warm, one-pot meals.Classic stovetop risotto is delicious, but it demands constant attention, which does not always fit real life. The Instant Pot solves that problem by using pressure to fully cook Arborio rice in just a few minutes, without hovering over the stove. Once the onion and garlic are briefly sautéed, the lid goes on and the machine takes over, freeing you to prep a quick salad or clean up the kitchen while dinner finishes itself.When the pressure releases and the lid comes off, the risotto looks loose at first, but a quick stir with Parmesan pulls everything together into a creamy, delicious pot. Roasted butternut squash cubes fold through the rice, some pieces keeping their shape and others dissolving slightly, turning the whole dish a soft golden orange.This butternut squash risotto is intentionally simple and flexible so it can meet different needs within a whole-food, clean-eating approach. You can keep it as a main or balance the carbs by serving it alongside high-quality protein like roasted chicken, seared steak, or simple pan-fried shrimp.It also works well as part of a weekly rotation. Make it on a Sunday night, then reheat portions with a splash of broth or water during the week for quick, cozy meals after the gym or a long day of classes. If you eat more low-carb most of the time, treat this risotto as a purposeful higher-carb, whole-food meal based on rice and squash rather than processed ingredients.This recipe stands on its own, but small tweaks can nudge it in different directions. A sprinkle of crispy sage leaves or thyme on top adds an herbal note that complements the squash, and a drizzle of good olive oil or a few extra curls of Parmesan can make the bowl feel even more luxurious. For more texture, you can add toasted nuts, like walnuts, pine nuts, or even roasted pumpkin seeds on top when serving.For a more indulgent version, finish with a small knob of butter and a squeeze of lemon to brighten the richness right before serving.Bon appétit! Your fork is waiting!
Equipment
- Instant pot
Ingredients
- 1 medium butternut squash (about 2-3 lbs) Cut in multiple places, roast at 400°F for 30-45 minutes until tender, scoop out seeds, and cut flesh into bite-sized pieces
- 1 TBSP butter for frying
- 1 medium onion finely diced
- 3 garlic cloves minced
- 2 cups Arborio rice
- 4 cups water
- salt to taste
- ground black pepper to taste
- ¼ tsp ground nutmeg
- 1 cup grated Parmesan cheese plus extra for serving
Instructions
- Preheat oven to 400°F. Pierce squash in several places with a knife, place on a baking sheet, and roast 30-45 minutes until soft. Cool slightly, halve, scoop seeds, and cut flesh into bite-sized pieces. Set aside.
- Set Instant Pot to Sauté. Heat 1 tbsp butter and add onion. Cook 2-3 minutes until softened and fragrant. Add garlic and sauté for another 1-2 minutes, stirring to prevent burning.
- Add roasted squash pieces.
- Add Arborio rice, water, salt, and pepper and stir. Seal the lid, and set to Rice setting or Manual/Pressure Cook High for 12 minutes. Quick release pressure when done.
- Open the lid. Stir in nutmeg and Parmesan until creamy. Adjust salt/pepper. If too thick, stir in a splash of water.
- Serve hot with extra Parmesan and pepper.
Video
Nutrition
Serving: 1servingCalories: 565kcalCarbohydrates: 108gProtein: 16gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 463mgPotassium: 837mgFiber: 7gSugar: 6gVitamin A: 20155IUVitamin C: 42mgCalcium: 336mgIron: 6mg
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