This comforting and creamy Instant Pot butternut squash risotto comes with a twist of blue cheese instead of the classic Parmesan cheese. It's perfect for a quick weeknight meal but fancy enough for company. This recipe is by our contributor Lucy Parissi of Supergolden Bakes blog.
Risotto is the perfect comfort food: creamy, buttery and delicious. Thankfully, it is also very easy and incredibly quick to make in your Instant Pot! This earthy Instant Pot butternut squash and blue risotto is the perfect fall comfort dish (although you can make it any time through the year), using just a handful of ingredients.
Instant Pot Risotto Key Ingredients
First, you will need a special type of short-grain rice called Arborio. Arborio rice has a high starch content which creates the lovely creaminess in risotto as it cooks.
Most risottos use Parmesan cheese but here I have used crumbled blue cheese which adds a savory earthy taste which pairs well with butternut squash. Blue Cheese can be mild or quite strong – use your favourite brand but add sparingly and increase to taste.
This risotto makes an excellent vegetarian meal, just make sure the blue cheese you use is made with vegetarian rennet. And of course, you can use Parmesan cheese instead.
How to Make Butternut Squash Risotto
Step 1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the butter and olive oil and wait until the butter melts. Add the onion and cook, stirring, for 5 minutes.
Step 2. Stir in the minced garlic and cook for 1 minute. Add the rice and salt and stir well. Pour in the wine and stir until it has been absorbed about 1 minute.
Step 3. Stir in the butternut squash and sage and then add the broth.
Step 4. Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 6 minutes. Release the pressure manually. Stir in half the blue cheese until it melts.
Step 5. Taste and adjust the seasoning if necessary. Serve garnished with extra blue cheese and the walnuts.
About The Recipe Author
Lucy Parissi is a recipe developer, food photographer and author behind the Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour, you have to check out her blog. You can find more of Lucy's amazing Instant Pot recipes here. Find her on Facebook, Instagram, Twitter, and Pinterest.
More Instant Pot Risotto Recipes
- 20 Perfect Instant Pot Risotto Recipes
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- Instant Pot Beetroot Risotto With Goat's Cheese
- Instant Pot Pea & Celery Risotto (Budget-Friendly)
- Instant Pot Risotto With Fennel & Asparagus
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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Instant Pot Butternut Squash Risotto With Blue Cheese
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion finely diced
- 1 garlic clove grated or minced
- 1.5 cups Arborio rice
- 1 teaspoon salt
- ¼ cup dry white wine
- 2 cups butternut squash peeled and diced
- ½ teaspoon dried sage or Italian mixed dried herbs
- 4 cups vegetable broth hot
- ⅓ cup crumbled blue cheese 1.5 oz., divided
- Walnuts a handful to garnish
Instructions
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the butter and olive oil and wait until the butter melts.
- Add the onion and cook, stirring for 5 minutes. Stir in the minced garlic and cook for 1 minute.
- Add the rice and salt and stir well. Pour in the wine and stir until it has been absorbed, about 1 minute.
- Stir in the butternut squash and sage and then add the broth.
- Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 6 minutes.
- Release the pressure manually. Stir in half the blue cheese until it melts. Taste and adjust the seasoning if necessary. Serve garnished with extra blue cheese and the walnuts.
Notes
Nutrition
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Jen
Yum!!!! This was so easy and delicious, thank you! My new fav comfort food and I used up all my leftover butternut squash, yay!
Even without the blue cheese or parm, it's very tasty. This would make a great THANKSGIVING SIDE side for gluten free guests and even vegans if you put the cheese on the side.