Instant Pot Risotto – use a pressure cooker to speed things up! Using Roasted butternut squash and mushrooms in this risotto make a perfect comforting meal.
I love risotto, it is one of my favorite things to make if we are having a nice meal. But it can take awhile and be a lot of work. Using the pressure cooker or Instant Pot can really speed things up!
This Brown Butter Seafood Risotto is the ultimate in fancy and impressive dinners if you need one that is sure to impress!
If you have never made risotto in the Instant Pot you are missing out! I used butternut squash and mushrooms in this, but you could use anything that you like! Mix in cooked Italian sausage right at the end. Just use Parmesan cheese and a few frozen peas. You really can make it whatever you like!
With the Instant Pot there is not the normal amount of stirring in the broth and babysitting the pan that normally goes on. You do still saute the onions and garlic, and deglaze with wine, but after that you just pour everything in and let the pressure cooker work its magic!
What Do You Need For Instant Pot Risotto
- Arborio Rice
- Olive Oil
- Butternut Squash
- White Wine
- Chicken Broth
- Parmesan Cheese
- Salt and Pepper
How To Make Instant Pot Risotto
This process is the same, even if you don’t use squash and mushrooms.
- Start by chopping up your butternut squash and roasting it. Toss the squash with a little bit of olive oil, salt and pepper and cook at 450º F for about 20-25 minutes until it is soft and tender.
- Meanwhile make your risotto. Set your Instant Pot to Saute and heat the rest of the olive oil. Once the oil is hot, add mushrooms and cook for a few minutes until they are browned.
- Then add in your shallots and garlic and cook for just a few minutes for the shallots to soften. Mix in the rice and stir until it is well mixed with the shallots.
- Pour in the white wine and deglaze the pan. Cook for just a few minutes, scraping up any bits that are at the bottom of the pan. Once the liquid is mostly evaporated stir in the chicken broth.
- Put on the lid for the Instant Pot, lock it into place, close the vent, and set it to cook under high pressure for 7 minutes.
- After 7 minutes let it naturally release for 10 minutes. Then quick release to finish.
- Remove the lid, and stir in the Parmesan cheese and roasted butternut squash. Season with salt and pepper to taste and serve immediately.
Risotto can be such an intimidating dinner to make, but it doesn’t have to be. Using the Instant Pot takes all of the guess work out of it, and you can have dinner on the table in no time. Plus you really can customize it to make whatever flavor you want!
Personally my family loves sausage and mushroom risotto. So I follow this recipe exactly, but instead of squash I mixed in brown Italian sausage at the end. I have also added roasted and chopped asparagus with a little lemon juice before. It is very versatile to make as a main dish or even a side dish during the week.
More Great Instant Pot Recipes
- 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
- 2 cups butternut squash, peeled and cubed
- 3 Tbsp 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
- 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.
Recipe from Cooking Light
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.
Amount Per Serving Calories 317Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 12mgSodium 665mgCarbohydrates 36gFiber 4gSugar 6gProtein 9g
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