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    Home » Fall

    Instant Pot Butternut Squash Risotto

    Published: Nov 19, 2020 · Modified: Oct 26, 2022 by Mariah Knight

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    Looking for healthy comfort food? You have to try this easy Instant Pot Butternut Squash Risotto! It's warm, cozy, and filled with nourishing whole food ingredients!

    Big bowl of butternut squash risotto.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • What I love about this recipe
    • 🍴Recipe Ingredients
    • 🍴Step by step Instructions
    • Frequently Asked Questions
    • How to store and reheat leftovers
    • Recipe
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    What I love about this recipe

    Not only is this Butternut Squash Risotto extremely delicious, it's also filled with a variety of vegetables, bursting with flavor, and dairy-free!

    Traditional risotto recipes are usually made with rice, broth, cheese, and milk. For my recipe I used full fat coconut milk and chicken bone broth for the added collagen and gut health benefits.

    I also love the mixture of rice AND vegetables. The consistency is still very creamy, but because of the extra vegetables, it has more nutritional value. Butternut squash is rich in vitamins and minerals like Vitamin C, and beta-carotene!

    🍴Recipe Ingredients

    Overhead shot of recipe ingredients.
    • Butternut Squash - Peeled, and Cubed. (About 1 medium sized butternut squash.) You can also purchase it pre-chopped! If you've never cooked with butternut squash, it's not hard to prepare! Use a sharp vegetable peeler to remove the skin, cut the squash in half the long way, remove the seeds, and cut into small cubes.
    • Broccoli - Roughly Chopped. (About 1 medium sized head of broccoli.) Don't be afraid to use the stem too!
    • Cauliflower Rice - I use frozen, but you could also use fresh.
    • Basmati Rice - I have not tested this recipe with other kinds of rice, but I believe it would work with just about type of rice.
    • Chicken Bone Broth - You can also use vegetable broth, or regular chicken broth. I usually buy the brand Kettle and Fire.
    • Full Fat Coconut Milk - I have not tested with regular coconut milk, but I'm sure it would work. (It might not be as creamy.)
    • Dried Thyme - You can also use fresh! (About 1 tablespoon.)
    • Garlic Powder - Fresh minced garlic would work too! (About 1-3 cloves.)
    Spoon scooping creamy butternut squash risotto.

    🍴Step by step Instructions

    Preparing

    1. Start by peeling and chopping your butternut squash. (Make sure to remove the seeds.) Measure out six cups, and set it aside.
    2. Next roughly chop your broccoli and measure out 6 cups. Add it to your butternut squash while your prepare the broth.
    3. Add your chicken broth, water, coconut milk into the pressure cooker with your seasoning. Stir well.
    4. Then add your cauliflower rice, jasmine rice, broccoli, and butternut squash. Stir well.

    Pressure Cooking

    1. Add the cover onto your pressure cooker, and make sure it's on lock/seal. Set it to high for 15 minutes.
    2. Once it's done, release the pressure. Remove the lid, and stir the mixture for about 30 seconds until it's all broken up. Let it sit in the pot with the lid off for a few minutes before serving - it will thicken up!

    Frequently Asked Questions

    What meat goes with butternut squash risotto?

    This dish is delicious with roasted chicken, chicken cutlets, turkey, or steak!

    Do you have to peel butternut squash?

    Yes, for this recipe you should peel your butternut squash. Since the skin is thicker, I like to use a very sharp peeler. (Peel before cutting.)

    How long does butternut squash last?

    If you don't peel or cut your butternut squash, it can last for about a month in a cool dark place. If you peel and chop your butternut squash, store it in an air tight container in the refrigerator. (About 5 days.)

    Can I make this recipe on the stovetop?

    Yes! Follow the directions for preparing the risotto, but add it to a large soup pot. Simmer for about 40 minutes. Stirring occasionally. You'll know it's ready when the butternut squash is tender.

    Overhead view of white bowl with risotto.

    How to store and reheat leftovers

    Store your leftovers in an airtight glass container. (Ello Glass Containers are my favorite!) They will last about 5-7 days in the refrigerator.

    I have not tested freezing this recipe, but I wouldn't recommend it. To reheat, just pour the amount you want into a saucepan, and turn the heat to medium/low. Stir until it's heated. You can also microwave it!

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    After you make this Instant Pot Butternut Squash Risotto, make sure to leave a comment & rate the recipe!

    Recipe

    Big bowl of butternut squash risotto.

    Instant Pot Butternut Squash Risotto

    Mariah Knight
    Looking for healthy comfort food? You have to try this easy Instant Pot Butternut Squash Risotto! It's warm, cozy, and filled with nourishing whole food ingredients!
    Mariah Knight
    5 from 2 votes
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    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 264 kcal

    Equipment

    • Pressure cooker or Large Soup Pot
    • Vegetable Peeler

    Ingredients
      

    Vegetables & Rice

    • 6 Cups Butternut Squash, Peeled, and Cubed About 1 medium sized butternut squash.
    • 6 Cups Broccoli, Roughly Chopped About 1 medium sized head of broccoli.
    • 12 Ounces Cauliflower Rice, Fresh or Frozen
    • 1 Cup Basmati Rice

    Broth

    • 16.9 Ounces Chicken Bone Broth You can also use vegetable broth, or regular chicken broth. I usually buy the brand Kettle and Fire.
    • 13.5 Ounces Full Fat Coconut Milk
    • 1 Cup Filtered Water

    Seasoning

    • 1 + ½ Teaspoons Salt
    • ½ Teaspoon Black Pepper
    • ½ Teaspoon Dried Thyme You can also use fresh! (About 1 tablespoon.)
    • ½ Teaspoon Garlic Powder

    Instructions
     

    Preparing

    • Start by peeling and chopping your butternut squash. (Make sure to remove the seeds.) Measure out six cups, and set it aside.
    • Next roughly chop your broccoli and measure out 6 cups. Add it to your butternut squash while your prepare the broth.
    • Add your chicken broth, water, coconut milk into the pressure cooker with your seasoning. Stir well.
    • Then add your cauliflower rice, basmati rice, broccoli, and butternut squash. Stir well.

    Pressure Cooking

    • Add the cover onto your pressure cooker, and make sure it's on lock/seal. Set it to high for 15 minutes.
    • Once it's done, release the pressure. Remove the lid, and stir the mixture for about 30 seconds until it's all broken up. Let it sit in the pot with the lid off for a few minutes before serving - it will thicken up!

    Notes

    How to store and reheat leftovers:
    Store your leftovers in an airtight glass container. (Ello Glass Containers are my favorite!) They will last about 5-7 days in the refrigerator. I have not tested freezing this recipe, but I wouldn't recommend it. To reheat, just pour the amount you want into a sauce pan, and turn the heat to medium/low. Stir until it's heated. You can also microwave it!

    Frequently Asked Questions

    What meat goes with butternut squash risotto?
    This dish is delicious with roasted chicken, chicken cutlets, turkey, or steak!
    Can you make Butternut Squash Risotto Vegan?
    Yes! To make this dish Vegan, just swap the chicken bone broth for vegetable broth! It will be just as delicious!
    Do you have to peel butternut squash?
    Yes, for this recipe you should peel your butternut squash. Since the skin is thicker, I like to use a very sharp peeler. (Peel before cutting.)
    How long does butternut squash last?
    If you don't peel or cut your butternut squash, it can last for about a month in a cool dark place. If you peel and chop your butternut squash, store it in an air tight container in the refrigerator. (About 5 days.)
    Can I make this recipe on the stovetop?
    Yes! Follow the directions for preparing the risotto, but add it to a large soup pot. Simmer for about 40 minutes. Stirring occasionally. You'll know it's ready when the butternut squash is tender.

    Nutrition

    Serving: 1gCalories: 264kcalCarbohydrates: 39gProtein: 7gFat: 11gSaturated Fat: 9gSodium: 704mgPotassium: 892mgFiber: 5gSugar: 4gVitamin A: 11587IUVitamin C: 108mgCalcium: 111mgIron: 3mg
    Keywords butternut squash risotto, dairy free butternut squash risotto, healthy butternut squash risotto, instant pot risotto
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Chris

      February 16, 2021 at 10:50 am

      5 stars
      It’s so creamy and delicious!! Love how much the recipe makes.

      Reply
      • [email protected]

        February 16, 2021 at 12:22 pm

        Yess! It's great for meal prep. (:

        Reply
    2. Hannah

      November 12, 2021 at 4:46 pm

      5 stars
      Delicious!

      Reply
      • Mariah Mandile

        November 15, 2021 at 11:41 am

        So glad you liked it!! (:

        Reply
    3. Melinda

      October 23, 2022 at 2:03 pm

      In one place you state you've only tested this with Jasmine Rice but in the picture of ingredients and in the recipe, you state Basmati Rice. They cook very different needing different times and water ratios... will you please confirm which rice to use? Thank you!

      Reply
      • Mariah Mandile

        October 26, 2022 at 12:07 pm

        Sorry for the confusion, I used Basmati Rice with this recipe. Let me know if you give it a try!

        Reply
        • Melinda

          November 26, 2022 at 12:37 pm

          Thank You for the info! I did use Jasmine the first time and it worked. I'm making it again today and excited to try it with Basmatti... it's a lower glycemic index.

          Reply
      • Melinda

        November 26, 2022 at 12:40 pm

        I did use Jasmine rice the first time and used a bag of spinach instead of broccoli. I added the spinach when it was done.

        Reply

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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