Roasted Butternut Squash Risotto in Your Pressure Cooker
This comforting risotto is packed with roasted butternut squash and creamy Parmesan, all made easy with a pressure cooker—less stirring, more flavor.
Equipment
- 1 Large pot for cooking risotto
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 3 tablespoons olive oil divided
- 1 small yellow onion chopped
- 2 cloves garlic pressed or minced
- 4 cups vegetable broth divided
- 1 cup water
- 1 ½ cups brown arborio or short-grain brown rice
- 1 small butternut squash peeled and sliced into ½ inch cubes
- 1 cup Parmesan cheese freshly grated
Instructions
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss butternut squash cubes with 1 tablespoon olive oil. Spread on baking sheet and roast for 25–30 minutes, tossing halfway.
- Warm vegetable broth and water on stove over low heat.
- Heat 2 tablespoons olive oil in large pot over medium heat. Add onion and sauté for 5 minutes until softened.
- Add garlic and cook for about 30 seconds until fragrant.
- Stir in rice and cook 1–2 minutes to coat in oil.
- Add warm broth one cup at a time, stirring and letting each absorb before adding the next.
- Continue simmering and stirring for 40–45 minutes until rice is tender but slightly chewy.
- Stir in roasted squash, Parmesan cheese, and optional diced butter until creamy.
- Season with salt, pepper, and red pepper flakes to taste. Serve warm.
Notes
For saving time, prep your squash ahead. Reheat leftovers with a splash of broth to get that creamy texture back.