Creamy & Easy Instant Pot Butternut Squash Risotto (Gluten-Free, 21 Day Fix & WW Friendly!)
Unlock the secret to a creamy, savory, and incredibly delicious risotto with this Instant Pot Butternut Squash Risotto recipe! It’s not only one of the easiest recipes you’ll ever master, but it’s also naturally gluten-free and perfectly suited for dietary plans like the 21 Day Fix and Weight Watchers. This post contains affiliate links for products I’m obsessed with.
Are you ready for a weeknight meal that tastes like it came from a gourmet restaurant, but requires minimal effort? This Instant Pot Butternut Squash Risotto is about to become your new favorite. Forget standing over a hot stove, stirring constantly for what feels like an eternity. The magic of the Instant Pot transforms traditional risotto into a hands-off, quick, and utterly delightful experience. You might be rushing to find this recipe, and I promise you, it’s worth every second!
I first put this recipe to the test for my husband’s birthday dinner. I’ll admit, I was a little skeptical. While he loves a good meal, butternut squash isn’t typically at the top of his favorite vegetable list. So, just in case, I also prepared a batch of plain brown rice using my 3-quart Instant Pot. I frequently subject him to my experimental cooking, but I really didn’t want to disappoint him on his special day.
To my absolute surprise and delight, he was practically hovering over the pot, eagerly shoveling this creamy butternut squash risotto into his mouth! It was an instant hit, even with someone who isn’t a huge fan of the star ingredient. That’s how good it is. The rich, earthy flavors of the squash blend perfectly with the savory broth and creamy rice, creating a dish that’s both comforting and incredibly satisfying.
And he’s not even the biggest butternut squash fan. This recipe truly won him over! My favorite aspect, beyond the incredible taste, is how incredibly hands-off it is. Risotto has a reputation for being a demanding dish, requiring constant stirring and attention at the stove. But with the Instant Pot, all of that changes, making luxurious risotto accessible to even the busiest home cooks.
The Instant Pot truly revolutionizes the way we make risotto. It transforms a notoriously time-consuming dish into one that’s practically effortless. No more endless stirring, no more gradual adding of broth – just set it and let your pressure cooker do the hard work. This means you can enjoy a sophisticated, creamy butternut squash risotto on a regular weeknight, not just for special occasions.
How to Make Instant Pot Butternut Squash Risotto
Making risotto in the Instant Pot is incredibly simple, friends. It takes very few steps to achieve that perfect creamy texture and rich flavor. Here’s a quick overview of the magic:
- **Sauté Aromatics:** Begin by sautéing fragrant shallots and garlic in butter directly in your Instant Pot. This builds the flavor foundation for your risotto.
- **Toast Rice:** Add your short grain brown rice to the pot and sauté for 1-2 minutes. This crucial step toasts the rice, enhancing its nutty flavor and helping it absorb liquids better, leading to a perfectly al dente texture.
- **Pressure Cook:** Pour in the broth and add the pre-diced or frozen butternut squash cubes. Lock the lid, set your Instant Pot to cook for 22 minutes, and then allow for a 10-minute natural pressure release. This hands-off cooking method ensures the rice and squash are perfectly cooked.
- **Stir in Creaminess:** After releasing any remaining pressure, stir the rice and squash until it becomes wonderfully creamy. Finally, incorporate Parmesan cheese and, if you desire extra richness, a touch of coconut milk. That’s it!
Like magic, you’ll have a delightful butternut squash risotto ready to serve!
What Kind of Rice Should I Use for Risotto?
Traditionally, white Arborio rice is the go-to for risotto, known for its high starch content that creates that signature creamy texture. However, in this recipe, I specifically use short grain brown rice. This choice is twofold: it keeps the recipe 21 Day Fix approved and adds a beneficial boost of fiber, making it a healthier option without compromising on flavor or creaminess. The Instant Pot works wonders with brown rice, ensuring it cooks thoroughly and develops a delightful texture.
If you prefer the classic Arborio, you can absolutely swap out the short grain brown rice. For cook time adjustments when using Arborio, you can follow this Butternut Squash Risotto recipe from The Forked Spoon. Just be aware that cooking times and liquid ratios might differ slightly between brown rice and white Arborio, so always adjust accordingly. If you only have regular or long grain brown rice on hand, that will also work! While the consistency might not be exactly the same as short-grain, it will still be incredibly delicious and satisfying. The key to creamy risotto, regardless of rice type, is that final stirring after pressure cooking, which releases the starches and emulsifies the dish.
What Should I Serve This Instant Pot Butternut Squash Risotto Recipe With?
This versatile Instant Pot Butternut Squash Risotto pairs wonderfully with a variety of main dishes. The first time we made it, we enjoyed it with steak, and it was the absolute perfect accompaniment, with the rich risotto balancing the savory meat. But the possibilities don’t stop there!
I’ve also served it with my light and flavorful Easy Lemon Chicken, as well as my flaky Lemon Grilled Salmon. The subtle citrus notes in these dishes beautifully complement the creamy squash. For something a little heartier, I think it would be absolutely delicious with Pork Chops with Goat Cheese Butter, adding another layer of rich, tangy flavor.
Looking to make it a one-pot meal? You could even toss diced chicken thighs right into your Instant Pot with the other ingredients, transforming this side dish into a complete, protein-packed dinner. For a vegetarian option, simply serve it with a crisp green salad or some roasted asparagus. Its richness makes it satisfying enough to be a stand-alone meal for a lighter dinner.
Can I Use Frozen or Pre-Chopped Butternut Squash?
Yes, yes, YES! This is truly one of the beautiful conveniences of this recipe. While peeling and cubing a fresh butternut squash can be a bit of a chore, using pre-diced or frozen butternut squash saves you valuable time and effort without sacrificing flavor or texture. I personally love stocking up on the large bags of pre-cut butternut squash from stores like Costco and keeping them in the freezer. They work absolutely perfectly in this recipe, thawing and cooking down into a creamy consistency alongside the rice. It’s a fantastic shortcut that makes this healthy and delicious meal even more accessible on busy weeknights.
Can I Make This Butternut Squash Risotto in My Ninja Foodi?
Absolutely! The beauty of pressure cooking is its universality across different brands. Whether you own a Ninja Foodi, a Mealthy MultiPot, or any other brand of electric pressure cooker, this recipe will work just as seamlessly. The core principles of pressure cooking – sealing in steam to cook food quickly and efficiently – remain the same across these devices. Simply follow the Instant Pot instructions, using the pressure cooking function on your specific appliance. You’ll achieve the same creamy, delicious results with minimal fuss, no matter your preferred pressure cooker brand!
Why You’ll Love This Instant Pot Butternut Squash Risotto
Beyond its incredible ease and delicious flavor, there are so many reasons to fall in love with this Butternut Squash Risotto. It’s a wholesome dish that ticks all the boxes for a satisfying and healthy meal:
- **Effortless & Hands-Off:** The Instant Pot does the heavy lifting, freeing you from constant stirring.
- **Nutritious & Wholesome:** Packed with the goodness of butternut squash, known for its vitamins and fiber.
- **Dietary Friendly:** Naturally gluten-free, and perfectly adapted for 21 Day Fix and Weight Watchers plans.
- **Flavorful & Comforting:** Rich, creamy, and savory, it’s the ultimate comfort food for any season.
- **Versatile:** Easily adaptable with different rices, proteins, and seasonings to suit your preference.
- **Kid-Friendly (Often!):** Even picky eaters might be surprised by the sweet, mild flavor of the squash.
Tips for the Perfect Instant Pot Risotto
While this recipe is incredibly forgiving, a few tips can elevate your Instant Pot Butternut Squash Risotto to perfection:
- **Don’t Skip the Sauté:** Toasting the rice and sautéing the aromatics (shallots and garlic) are crucial steps. They build a deep flavor base that sets your risotto apart.
- **Natural Release is Key:** The 10-minute natural release allows the pressure to drop gradually, ensuring the rice finishes cooking evenly and absorbs the liquid, preventing it from bursting or becoming mushy.
- **Stir, Stir, Stir!:** After the pressure is released, the risotto won’t look perfectly creamy immediately. Vigorous stirring for a minute or two will release the starches from the rice, creating that luscious, velvety texture we all love.
- **Adjust Consistency to Your Liking:** If your risotto seems too thick, add a splash more warm broth or coconut milk until it reaches your desired creaminess. If it’s too soupy, continue stirring over a low sauté setting for a minute or two until it thickens slightly.
- **Cheese and Coconut Milk:** Don’t skimp on the Parmesan! It adds incredible umami. The optional coconut milk isn’t just for dairy-free diets; it adds another layer of subtle richness and creaminess that is simply divine.
- **Taste and Season:** Always taste your risotto before serving and adjust salt and pepper as needed. A sprinkle of fresh sage or a drizzle of good quality olive oil can also enhance the flavors.
Storage and Reheating Butternut Squash Risotto
Got leftovers? Lucky you! This Instant Pot Butternut Squash Risotto stores well and can be enjoyed for a few days after preparation. Here’s how to best store and reheat it:
- **Storage:** Allow the risotto to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- **Reheating:** Risotto can thicken considerably in the fridge. To reheat, place individual servings in a microwave-safe bowl with a splash of chicken broth or water. Microwave in 1-minute intervals, stirring in between, until heated through and creamy again. For stovetop, gently reheat in a saucepan over medium-low heat, adding broth or water a tablespoon at a time and stirring until it regains its desired consistency.
- **Freezing (Not Recommended):** While you technically can freeze risotto, the texture of the rice and squash can become mushy upon thawing and reheating. It’s best enjoyed fresh or within a few days from the refrigerator.
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More Butternut Squash Recipes to Explore:
If you’re now a fan of butternut squash (or already were!), here are some other fantastic recipes featuring this versatile vegetable:
- Instant Pot Chicken Curry and Rice: A comforting, flavorful one-pot meal.
- Butternut Squash Soup [Instant Pot/Crock Pot/Stove Top] [21 Day Fix | WW]: A silky, warming soup perfect for any season.
- Butternut Squash Lasagna {Gluten-free, One Skillet}: A creative and delicious twist on classic lasagna.
Instant Pot Butternut Squash Risotto [Gluten-free | 21 DF | WW]
Pin Recipe
Ingredients
- 1 1/2 cups short grain brown rice
- 3 cups diced butternut squash fresh or frozen is fine
- 1/3-2/3 cup Parmesan cheese
- 2 cups low sodium chicken broth for stovetop increase to 3 cups
- 1 tablespoon vegan butter, butter, or ghee
- 1 tablespoon diced shallots
- 2 cloves garlic minced
- 1-2 tablespoons Coconut milk optional
- Salt
- Fresh sage for garnish
Instructions
Instant Pot Method
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Set your Instant Pot to the “Sauté” function and add the butter. Once melted, add the diced shallots and minced garlic. Sauté until fragrant, about 1-2 minutes. Then, add the short grain brown rice and continue to sauté for an additional 1-2 minutes, stirring occasionally, to lightly toast the grains.
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Pour in the low-sodium chicken broth, add the butternut squash cubes (fresh or frozen), and a dash of salt. Stir briefly to combine. Secure the lid on your Instant Pot, set the vent to sealing, and cook on manual (or pressure cook) high pressure for 22 minutes. Once the cooking cycle is complete, allow for a 10-minute natural pressure release before carefully performing a quick release of any remaining pressure.
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Carefully open the lid. Stir the rice and butternut squash vigorously for 1-2 minutes until it becomes smooth and creamy. Stir in the Parmesan cheese and, if desired, 1-2 tablespoons of coconut milk for an extra rich and creamy texture. Taste and adjust seasoning with additional salt and pepper, if needed. Garnish with fresh chopped sage or crispy fried sage before serving.
Stovetop Method
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In a large, heavy-bottomed saucepan or Dutch oven, heat the butter over medium heat. Add the minced garlic and diced shallot, and cook, stirring often, until softened and just beginning to brown, about 1 to 3 minutes. Stir in the short grain brown rice and cook for an additional 1-2 minutes to lightly toast the grains.
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Stir in 3 cups of low-sodium chicken broth (note the increased amount for stovetop cooking), butternut squash cubes, and a dash of salt. Increase the heat to high and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to low, cover the saucepan, and simmer undisturbed until most of the liquid has been absorbed and the rice is tender, about 40 minutes.
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Remove from heat. Stir the rice and butternut squash vigorously until smooth and creamy. Add in the Parmesan cheese and, if desired, 1-2 tablespoons of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed. Garnish with chopped fresh sage or crispy fried sage before serving.
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Notes
Weight Watchers (WW) Points (per serving): 7 points (calculated using butter)
**To make it Vegan:** Omit Parmesan cheese, increase coconut milk to 1/4 cup or use a dairy-free Parmesan alternative. Use vegetable broth instead of chicken broth.
Nutrition