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Butternut Squash Risotto Recipe

A creamy, comforting butternut squash risotto made easy in the Instant Pot. With tender leeks, aromatic sage, and a touch of nutmeg, this fall favorite comes together in just 30 minutes.

4.8 from 142 votes
30 mins
Total Time
4
servings
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Butternut Squash Risotto

How to Make the Best Butternut Squash Risotto

When the leaves start to change and there’s a chill in the air, nothing satisfies quite like a bowl of creamy butternut squash risotto. This Instant Pot version takes all the stirring and guesswork out of traditional risotto, delivering perfectly cooked, velvety rice in a fraction of the time.

The combination of sweet butternut squash, aromatic sage, and warming nutmeg creates layers of fall flavor that make this dish truly special. As the squash breaks down during cooking, it naturally creates the creamy texture you’d expect from a labor-intensive stovetop risotto—but with minimal effort.

Whether you’re looking for a cozy weeknight dinner or an impressive dish for entertaining, this risotto delivers. It’s easily adaptable for vegan diets by using olive oil and skipping the cheese, or you can go all-in with butter and parmesan for maximum indulgence. Top it with maple glazed pecans for an extra touch of autumn elegance.

Butternut Squash Risotto

Butternut Squash Risotto

A creamy, comforting butternut squash risotto made easy in the Instant Pot. With tender leeks, aromatic sage, and a touch of nutmeg, this fall favorite comes together in just 30 minutes.

4.8 from 142 votes
CourseMain
CuisineAmerican
Keywordfall recipes, fall dinner ideas, comfort food recipes, butternut squash, risotto, instant pot
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4 servings
Calories321kcal
AuthorRare Ivy
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Ingredients

Risotto Base

Finishing Touches

Instructions

Prepare the Ingredients

  1. Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
  2. Set Instant Pot to the 'Saute' function.

Saute and Build Flavor

  1. Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes.
  2. Add garlic, sage and rice, stir for 2 minutes.
  3. Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.
  4. Add the wine and scrape up the browned bits with a wooden spoon. Let all the wine cook off, about 2-3 minutes.

Pressure Cook

  1. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.
  2. Seal the instant pot and pressure cook on HIGH pressure for 6 minutes.
  3. Naturally release for 5 minutes, then manually release.

Finish and Serve

  1. While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.
  2. Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.
  3. Adjust salt to taste. If you like a 'looser' risotto add a bit more broth.
  4. Garnish with optional leek oil or maple glazed pecans.

Notes

  • Buying pre-cut butternut squash saves a lot of time.
  • The nutmeg makes this dish special—don't leave it out!
  • For stovetop preparation, cut the squash into smaller cubes for faster cooking.
  • You can substitute water with one teaspoon of veggie bouillon for the stock.
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