Looking for healthy comfort food? You've come to the right place. This Butternut Squash Risotto is warm, cozy, and filled with nourishing whole food ingredients. Plus it only takes 15 minutes to make in the pressure cooker! It works well as a side dish, but you can also serve it as a vegetarian meal. This dish is great for anyone who is dairy-free or gluten-free. (Updated February 2021.)
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What I love about this lightened up Butternut Squash Risotto
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
Vegetables & Rice
- 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.)
- Cauliflower Rice - I use frozen, but you could also use fresh.
- Jasmine Rice - I have not tested this recipe with other kinds of rice, but I believe it would work with just about type of rice.
Broth
- 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.)
- Filtered Water
Seasoning
- Salt
- Black Pepper
- Dried Thyme - You can also use fresh! (About 1 tablespoon.)
- Garlic Powder
🍴Recipe 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, jasmine 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!
Frequently Asked Questions
This dish is delicious with roasted chicken, turkey, or steak!
Yes! To make this dish Vegan, just swap the chicken bone broth for vegetable broth! It will be just as delicious!
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.)
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.)
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!
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Healthy Butternut Squash Risotto (Dairy-Free)
Equipment
- Pressure cooker
- 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 Jasmine 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, jasmine 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
Frequently Asked Questions
Nutrition
After you make this Butternut Squash Risotto, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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It’s so creamy and delicious!! Love how much the recipe makes.
Yess! It's great for meal prep. (: