Effortless Instant Pot Risotto: Creamy Butternut Squash & Mushroom Recipe
Transform your weeknight meals with this incredibly easy Instant Pot Risotto, featuring the comforting flavors of roasted butternut squash and earthy mushrooms. Enjoy a gourmet-quality meal without the endless stirring!
Risotto holds a special place in the hearts of many food lovers, and for good reason. Its rich, creamy texture and deeply satisfying flavor make it a quintessential comforting dish. Traditionally, however, making risotto is a labor of love, requiring constant stirring and gradual addition of broth over a hot stovetop. While this method yields delicious results, it often feels like a commitment that busy weeknights simply can’t accommodate.
Enter the Instant Pot – your secret weapon for drastically cutting down cooking time and simplifying the entire process! This magical kitchen appliance takes the intimidation out of making perfect risotto, transforming a time-consuming endeavor into a hands-off, efficient cooking experience. With a pressure cooker, you can achieve that sought-after creamy consistency and al dente rice in a fraction of the time, freeing you up to enjoy your meal rather than tirelessly stirring it.
While this recipe focuses on a delightful butternut squash and mushroom combination, the Instant Pot method is versatile enough for any risotto variation. If you’re looking to truly impress, consider venturing into something like a Brown Butter Seafood Risotto, but for everyday elegance, this butternut squash and mushroom version is a true winner.
Why the Instant Pot is a Risotto Game-Changer
If you’ve never experienced the magic of making risotto in an Instant Pot, prepare to be amazed! The traditional method, with its constant stirring and watchful eye, can often deter home cooks from attempting this classic dish. The beauty of the Instant Pot lies in its ability to achieve perfectly cooked risotto without all the fuss. The sealed environment of the pressure cooker ensures that the rice absorbs liquid evenly and efficiently, resulting in a consistently creamy texture every single time.
This hands-off approach doesn’t just save time; it also reduces stress in the kitchen. While you still begin with a few traditional steps like sautéing onions and garlic and deglazing with wine, the bulk of the cooking is left to the Instant Pot. No more standing over a hot stove, stirring broth in ladle by ladle. Just set it and let the pressure cooker work its culinary wonders!
The Perfect Pairing: Butternut Squash and Mushrooms
Our featured risotto combines the sweet, earthy notes of roasted butternut squash with the rich, umami flavor of sautéed mushrooms. This combination is particularly wonderful for autumn and winter meals, offering a warmth and heartiness that truly satisfies. Roasting the butternut squash beforehand brings out its natural sweetness and creates a tender texture that melts into the creamy rice. Mushrooms, when browned properly, add a depth of flavor that complements the squash beautifully, making each spoonful an inviting experience.
Beyond their incredible taste, both butternut squash and mushrooms offer nutritional benefits. Butternut squash is packed with vitamins, especially Vitamin A and C, and dietary fiber, while mushrooms are a good source of B vitamins and essential minerals. Together, they create a delicious and relatively healthy meal that doesn’t compromise on flavor or comfort.
Essential Ingredients for Instant Pot Risotto
To create this delectable Instant Pot Risotto, you’ll need a selection of simple yet powerful ingredients. Each plays a crucial role in building the layers of flavor and achieving that signature creamy texture:
- **Arborio Rice:** This short-grain Italian rice is essential for risotto. Its high starch content is what gives risotto its characteristic creamy consistency when cooked. Do not substitute with regular long-grain rice.
- **Olive Oil:** Used for roasting the squash and sautéing the aromatics and mushrooms, adding a foundational richness.
- **Shallots:** Milder and more delicate than onions, shallots provide a subtle onion flavor that blends beautifully into the risotto.
- **Garlic:** A classic aromatic that adds depth and warmth to almost any savory dish, risotto included.
- **Mushrooms:** Choose your favorite variety! Cremini (baby bellas) or white button mushrooms work well, but you could also experiment with shiitake or oyster mushrooms for different flavor profiles.
- **Butternut Squash:** Peeled and cubed, then roasted, it brings sweetness and a lovely tender texture.
- **Dry White Wine:** A splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) adds acidity and complex flavor, helping to deglaze the pot and deepen the overall taste. If you prefer to avoid alcohol, extra chicken broth can be used.
- **Chicken Broth:** The primary liquid for cooking the rice. Use a good quality broth for the best flavor. Vegetable broth can also be used for a vegetarian option.
- **Parmesan Cheese:** Freshly grated Parmesan cheese stirred in at the end is non-negotiable for authentic risotto. It provides a salty, umami kick and contributes significantly to the dish’s creaminess.
- **Salt and Pepper:** To season and enhance all the wonderful flavors.
Step-by-Step Guide to Perfect Instant Pot Risotto
The process for making Instant Pot Risotto is surprisingly straightforward. Even if you decide to use different vegetables or add-ins, the core steps remain largely the same. Here’s a detailed breakdown:
- **Roast the Butternut Squash:** Begin by preheating your oven to a high temperature, around 450º F. Chop your peeled butternut squash into bite-sized cubes. Toss them with a tablespoon of olive oil, a pinch of salt, and a grind of fresh black pepper. Spread them in a single layer on a baking sheet and roast for about 20-25 minutes, or until the squash is beautifully soft and tender, with slightly caramelized edges. This roasting step is crucial for developing the squash’s sweet flavor.
- **Sauté the Aromatics and Mushrooms:** While the squash is roasting, you can start the risotto base in your Instant Pot. Select the “Saute” function and allow it to heat up. Add the remaining olive oil. Once hot, add your chopped mushrooms and cook them for several minutes, stirring occasionally, until they are nicely browned and have released most of their moisture. Browning adds a rich, savory depth to the dish.
- **Add Shallots and Garlic:** Next, add the finely chopped shallots and minced garlic to the pot. Sauté for just a couple of minutes until the shallots soften and become fragrant. Be careful not to burn the garlic. Then, stir in the Arborio rice, ensuring each grain is coated in the oil and sautéed for about 30 seconds to a minute until it looks slightly translucent around the edges. This step, called “tostatura,” helps the rice cook evenly and maintain its structure.
- **Deglaze and Add Broth:** Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot – this is called deglazing and adds immense flavor while preventing a “burn” notice on your Instant Pot. Cook for a few minutes until the liquid has mostly evaporated. Then, stir in the chicken broth.
- **Pressure Cook:** Secure the lid on your Instant Pot, ensuring it’s locked into place. Close the venting knob to the “Sealing” position. Set the Instant Pot to cook under high pressure for 7 minutes.
- **Release Pressure:** Once the 7 minutes of high-pressure cooking are complete, allow the pressure to naturally release for 10 minutes. This “Natural Release” (NPR) phase is important for the texture of the rice. After 10 minutes, carefully switch the venting knob to the “Venting” position for a “Quick Release” (QR) to release any remaining pressure.
- **Finish and Serve:** Carefully remove the lid. The risotto might look a bit liquidy, but don’t worry! Stir in the freshly grated Parmesan cheese and the roasted butternut squash. The stirring and the cheese will create that luscious, creamy consistency. Season with salt and pepper to taste. Serve immediately, garnished with a little extra Parmesan or fresh parsley if desired.
Customize Your Risotto: Endless Possibilities
Risotto has a reputation for being an intimidating dish to prepare, but with the Instant Pot, that worry is a thing of the past. It removes all the guesswork, allowing you to have a delicious, restaurant-quality dinner on the table in record time. What’s even better is how incredibly customizable it is. You can truly make it your own by experimenting with different flavors and ingredients!
My family, for example, absolutely adores a hearty sausage and mushroom risotto. To achieve this, I simply follow the base recipe, but instead of butternut squash, I stir in crumbled, browned Italian sausage at the very end. The savory notes of the sausage are a perfect complement to the earthy mushrooms. I’ve also had great success adding roasted and chopped asparagus, finished with a squeeze of fresh lemon juice for a bright, vibrant twist. Other fantastic additions include:
- **Vegetables:** Frozen peas (stir in at the very end), spinach (wilts beautifully into the hot risotto), sun-dried tomatoes, roasted red peppers, or even a different type of squash like acorn squash.
- **Proteins:** Cooked shrimp (stir in and allow to heat through), grilled chicken, or even cannellini beans for a more substantial vegetarian option.
- **Herbs:** Fresh thyme, rosemary, or sage can elevate the flavor profile, especially with fall vegetables.
- **Cheeses:** While Parmesan is classic, a touch of Pecorino Romano or even a creamy mascarpone can add richness.
Its versatility makes it an excellent choice as a sophisticated main dish for a dinner party or a quick, satisfying side dish during a busy week. Don’t be afraid to get creative and experiment with what you have on hand!
Serving and Storage Tips
Risotto is best served immediately, when it’s at its peak creaminess and temperature. Garnish with a sprinkle of fresh Parmesan, a drizzle of high-quality olive oil, or some chopped fresh herbs like parsley or chives for an extra touch of freshness and visual appeal. It pairs wonderfully with a crisp green salad or a simple roasted chicken or fish if you desire a more complete meal.
If you happen to have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, risotto can often become quite thick. To restore some of its creaminess, gently reheat it on the stovetop over low heat, adding a splash of chicken broth or water and stirring frequently until it reaches your desired consistency. Avoid reheating in the microwave without adding liquid, as it can dry out the rice.
More Amazing Instant Pot Recipes to Try
Once you’ve experienced the convenience and efficiency of the Instant Pot for risotto, you’ll want to explore all the other incredible dishes it can help you create. Here are some more fantastic Instant Pot recipes to add to your rotation:
- Instant Pot Chicken Tacos
- Instant Pot BBQ Chicken
- Instant Pot Ribs
- Instant Pot Jasmine Rice
- Instant Pot Bolognese
- Instant Pot Jambalaya
- Instant Pot Pulled Pork
Mushroom and Butternut Squash Risotto
Ingredients
- 2 cups butternut squash, peeled and cubed
- 3 Tablespoons olive oil, divided
- 1 8 oz package mushrooms, chopped
- 1/2 cup shallots, finely chopped
- 4 cloves garlic, minced
- 1 cup Arborio rice
- 1/3 cup dry white wine, (or chicken stock)
- 2 1/2 cups chicken broth
- 1/3 cup Parmesan cheese
- Salt and Pepper to taste
Instructions
- Preheat oven to 450°.
- Toss squash with 1 Tbsp olive oil and a little bit of salt and pepper. Arrange on a baking sheet. Bake for 20-25 minutes, stirring half way, until tender and lightly golden brown. Set aside.
- Meanwhile, in the pressure cooker, heat remaining 2 Tbsp olive oil over medium high heat. Add mushrooms, cook for 5-6 minutes, until browned. Add shallots and garlic and cook for 2 minutes. Stir in the rice, stirring constantly for 30 seconds.
- Pour in the white wine, and deglaze the pan. You want to cook for a few minutes, scraping up and bits that are at the bottom of the pan. Once the liquid is mostly evaporated stir in the chicken broth.
- Close the lid, make sure it is locked and the vent is closed. Set to high pressure for 7 minutes.
- After 7 minutes, let the pressure naturally release for 10 minutes, then quick release to finish.
- Remove the lid, and stir in the butternut squash and Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately.
Notes
No Pressure Cooker –
Keep stock hot over low heat. Using a large skillet, follow instructions through adding the wine. Add 1 cup of stock, cook for 2 minute until the liquid is mostly absorbed, stirring often. Continue adding stock 1/2 cup at a time, stirring constantly until stock is absorbed before adding the next (about 26 minutes total). Stir in butternut squash, Parmesan cheese, salt, and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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