Learn how to make a delicious and vegetarian-friendly Instant Pot Kabocha Squash & Pea Risotto with rosemary for an easy dinner meal the whole family will enjoy. This pressure cooker risotto is creamy, hearty, aromatic and slightly sweetened with the cooked winter squash.
Course Main Course
Cuisine Italian
Keyword Arborio rice, Budget-Friendly, Dinner Recipes, Frozen Peas, Instant Pot Dinners, Instant Pot rice recipes, Instant Pot Risotto, Pumpkin Recipes, Rice Recipes, Risotto Recipe, Rosemary
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 531kcal
Author Irena Macri
Ingredients
For cooking the risotto
1yellow onionfinely chopped
1celery ribfinely chopped
2tablespoonolive oil
2cupskabocha squashcubed (also known as Kent, Japanese pumpkin, any kind of sweet winter squash or pumpkin, butternut squash can also be used)
4clovesgarlicdiced
1tablespoonrosemaryfresh, chopped or ½ tablespoon dried
⅔cupwhite winelike Chardonnay
½teaspoonsalt
½teaspoonpepper
2cupsArborio rice
3cupschicken stock(3.5 cups if you like a thinner risotto)
To finish the risotto
1cupbaby peasfrozen, thawed in boiling hot water
1tablespoonlemon juice
2tablespoonbutter
1cupParmesan cheeseshredded and some extra for serving
To serve
chili flakes
For pan-fried squash to top with
2tablespoonolive oil
2cupskabocha squashcubed
1teaspoonrosemaryor 1 sprig
½teaspoonsalt
Instructions
Cooking the risotto
Turn the Instant Pot on Saute (Normal Mode).
Add onions, celery and olive oil and saute for 2-3 minutes.
Add diced squash and garlic and saute for another minute or so.
Pour in the white wine to deglaze the pot, stir well with a spatula and press Cancel to stop the Saute.
Add the rosemary, salt and pepper and 2 cups or Arborio rice (unrinsed).
Add 3 cups of chicken stock and stir everything.
Pressure cook on high for 5 minutes with Quick Release.
Make pan-fried squash to top with
While the risotto is cooking, heat up olive oil in a large skillet. Cook the remaining diced squash with rosemary and salt for a few minutes on each side. I usually cover the skillet with a lid so it cooks through properly and faster.
Finish the risotto
Once quick-released, open the lid and stir the risotto. Add the peas, lemon juice, butter and Parmesan cheese and stir through until melted into the risotto. Serve with a few chili flakes and pan-fried squash on top.