Ready in only 35 minutes, this Fast Pot Butternut Squash Risotto is a set it and forget it meal. Hands-off and way less labor intensive with that creamy, wealthy texture all of us love!

Who doesn’t love the wealthy, creamy texture of risotto?

What in the event you could make this beloved dish without hovering over the stove, continually stirring for half-hour until your arm appears like it’s going to fall off?! 

That’s what the Fast Pot is for! It permits you to make risotto without all of the labor.

You just add all of your ingredients, set it, and let the pressure cooker work its magic. You’re left with creamy risotto, each time.

Your Fast Pot makes the risotto, and also you pour yourself a glass of wine. It’s a win-win.

With the convenience of using the Fast Pot, I don’t think I’d ever feel compelled to make risotto another way! The tip product is just as wealthy and delicious.

This version calls for butternut squash and it breaks apart into the rice after cooking, making a delicious fall / wintery flavor without big chunks of squash.

Ingredients You’ll Need

Notes on Ingredients

butter: I used unsalted but salted could be wonderful too! You’ll just adjust if you add salt at the tip, to taste.

shallot: adds mild oniony flavor

garlic: adds a flavor punch to the dish

arborio rice: I like using this rice for risotto because its most generally available and has a better starch content, which is essential for risotto. Other varieties that work well for risotto include Vialone Nano and Carnaroli. 

dry white wine: I used sauvignon blanc (since it’s what I prefer to drink) but you might use any dry, crisp white wine like a chardonnay or pinot grigio.

vegetable broth: you might also use chicken broth in the event you don’t need this to be vegetarian.

frozen butternut squash: I prefer using frozen for this dish since it’s a giant time saver and you possibly can just dump the entire bag in, but when you could have fresh available you possibly can make that too!

sage leaves: that is used as a garnish that adds more warmth to the dish.

parmesan cheese: adds a pleasant umami flavor boost and lends to the creaminess of the dish.

Equipment You’ll Need (affiliate links – in the event you make a purchase order I receive a small commission)

Fast Pot

Learn how to Make Fast Pot Butternut Squash Risotto

Expert Tip

1. Don’t rinse the rice! Washing the rice strips away the starch that is essential for risotto’s creamy consistency.
2. If the risotto is simply too thick, add more broth, a 1/4 cup at a time, until your required consistency is reached.

Recipe FAQs

What flavors go well with butternut squash?

Butternut squash is pretty versatile and pairs well with many flavors like sage, thyme, cloves, all spice, nutmeg cinnamon, cardamom, and rosemary. It also goes well with umami and savory flavors like cheese, bacon, and mushrooms, and aromatics like onion, shallot, and garlic.

What predominant dish goes well with butternut squash risotto?

Butternut squash risotto might be served as a predominant dish with a vegetable on the side like my Brussels sprout salad with pomegranate or it could actually be paired with a protein like my slow cooked salmon, air fryer salmon, or my air fryer whole chicken.

What do you have to add to risotto to make it taste higher?

Risotto is a blank canvas for flavors. You possibly can add parmesan cheese and/or mushrooms for umami flavor and butter, shallots or onion, and garlic go a great distance! All the time make sure to add salt and pepper for flavor, too! Dry white wine is essential too because it adds acidity, which might help balance out the richness of risotto. 

Storage and Preparation

Butternut squash risotto leftovers might be stored in an airtight container within the refrigerator for as much as 3-5 days. Leftovers might be reheated within the microwave or on the stovetop but I wish to add a splash or two of vegetable broth before heating in order that it thins out the risotto a bit.

You possibly can freeze butternut squash risotto in an airtight container within the freezer for as much as 3 months. Nonetheless, the feel of the risotto upon defrosting and reheating is perhaps a bit grainy. It’s best to attempt to store leftovers within the refrigerator in the event you can.

You could possibly also repurpose leftovers and make risotto balls! You’ll add a couple of eggs to your risotto, shape the mixture into balls, coat with breadcrumbs and fry in a pan with olive oil.

For more butternut squash inspiration, try my other recipes below!

Whole Wheat Butternut Squash Banana Bread

Fast Pot Butternut Squash Mac N Cheese

Butternut Squash Hash

Whole Wheat Butternut Squash Waffles

Spiced Roasted Butternut Squash Soup

Butternut Squash and Brussels Sprout Naan Pizza

Butternut Squash and Kale Slow Cooker Lasagna

For those who like this recipe, please make sure to comment and provides it a 5 star rating below. For those who make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you should save this recipe for later, make sure to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you essentially the most delicious (and most beautiful) dish! The unique post was published December 2019.

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Description

Ready in only 35 minutes, this Fast Pot Butternut Squash Risotto is a set it and forget it meal. Hands-off and way less labor intensive with that creamy, wealthy texture all of us love!

• 2 tablespoons butter
• 1 shallot, finely chopped (about 2 tablespoons)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 cups arborio rice
• 1/2 cup dry white wine
• 4 1/2 cups vegetable broth
• 16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
• 2 tablespoons olive oil
• 1 bunch sage leaves, about 16–20 leaves, stems removed
• 1 cup grated parmesan cheese
• Salt and pepper, to taste

1. Set the Fast Pot to Sauté function for 7 minutes and add butter. Once melted (about 2-3 minutes), add shallot, and cook until softened and fragrant, about 1-2 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Proceed to stir until most of wine is evaporated.
3. Add broth and squash and stir ingredients before securing lid onto Fast Pot (be certain that valve is about to sealing).
4. Set Fast Pot to Manual/Pressure Cook (High) for six minutes.
5. While the risotto is cooking, in a small fry pan add oil over medium high heat. Once oil is hot, add half of the sage leaves to the pan and fry until leaves start to twist at the sides, about 30 seconds. Remove with a slotted spoon. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle generously with salt.
6. Once the 6 minute pressure cook is completed, use the fast release valve to release steam.
7. Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.
8. Divide risotto evenly into bowls. Sprinkle fried sage over top.

Notes

1. Don’t rinse the rice. Washing the rice strips away the starch that is essential for risotto’s creamy consistency.
2. If the risotto is simply too thick, add more broth, a 1/4 cup at a time, until your required consistency is reached.

• Prep Time: 5 minutes
• Cook Time: 32 minutes
• Category: Dinner
• Method: Fast Pot
• Cuisine: Italian

Keywords: fast pot butternut squash risotto, butternut squash risotto