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Instant Pot Butternut Squash Risotto With Blue Cheese

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.


Instant Pot Butternut Squash Risotto With Blue Cheese (recipe from Lucy Parissi)

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 Blue Cheese & Butternut Squash Risotto

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.

How to make instant pot risotto step 1

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.

How to make instant pot risotto step 2

Stir in the butternut squash and sage and then add the broth.

How to make instant pot risotto step 3

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.

How to make instant pot risotto step 4

Taste and adjust the seasoning if necessary. Serve garnished with extra blue cheese and the walnuts.

Instant Pot Butternut Squash Risotto With Blue Cheese (recipe from Lucy Parissi)

 

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

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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

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Instant Pot Butternut Squash Risotto With Blue Cheese

Instant Pot Butternut Squash Risotto With Blue Cheese

  • Author: Lucy Parissi | SupergoldenBakes.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Italian

Description

This comforting Blue Cheese and Butternut Squash Risotto is perfect for a quick weeknight meal but fancy enough for company.


Scale

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large onion, finely diced

1 garlic clove, grated or minced

1 +1/2 cups Arborio rice

1 teaspoon salt

1/4 cup dry white wine

2 cups diced butternut squash (peeled)

1/2 teaspoon dried sage or Italian mixed dried herbs

4 cups hot vegetable broth

1/3 cup (about 1 1/2 ounces) crumbled blue cheese, divided

Handful walnuts, to garnish


Instructions

  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.
  2. Add the onion and cook, stirring, for 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute.
  4. Add the rice and salt and stir well.
  5. Pour in the wine and stir until it has been absorbed, about 1 minute.
  6. Stir in the butternut squash and sage and then add the broth.
  7. Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 6 minutes.
  8. 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

If you find the blue cheese is too strong, feel free to use grated Parmesan instead.

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Instant Pot Butternut Squash Risotto With Blue Cheese

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