The best recipes, improved

Butternut Squash Risotto

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 45m


  • 2 tsp. Olive oil
  • 1/2 Yellow onion, diced
  • 1 1/2 c Arborio rice
  • 1 c Water
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1/2 Butternut squash, peeled, cleaned, and cubed into 3/4" pieces
  • 4 1/2 c Chicken broth (28oz)
  • 3 tbsp. Butter
  • 1/2 c Parmigiano-Reggiano cheese
  • 2 tbsp. Fresh parsley, chopped (or 1 tbsp dry parsley)


  1. Using a 6-qt InstantPot, press "Sauté" (if it presents a timer, set it to 20 mins).
  2. When "Hot" heat oil and add onion. Cook for 5 minutes, or until turning soft and translucent, stirring frequently.
  3. Add the rice and stir for 1 minute to coat the rice with oil.
  4. Add 1/2 c water, salt, and pepper. Stir to combine, and stir occasionally until water is absorbed, ~5 minutes.
  5. Stir in chicken broth, squash, and remaining water.
  6. Close and lock the lid of the InstantPot and turn the steam release handle to "Sealing." Press "Rice" and cook at low pressure for 12 minutes.
  7. When done, carefully open the quick release, remove the lid, and turn the device off.
  8. Stir in butter, cheese, and parsley until creamy. Serve immediately.