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Butternut Squash Risotto with Pears and Sage
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5 from 7 votes

Instant Pot Butternut Squash Risotto with Pears and Sage

Butternut squash risotto recipe made in the Instant Pot (or other electric pressure cooker), with pears and sage. This eliminates the process of gradually stirring in cups of warm broth in stages.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Vegetarian Main Dish
Cuisine: Italian
Keyword: Butternet Squash Risotto, Instant Pot risotto
Servings: 4
Calories: 483.9kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 3 tablespoon extra-virgin olive oil, divided
  • 3 cups diced butternut squash
  • 1 cup thinly sliced red onion, about ½ red onion
  • 1 cup Arborio risotto rice
  • ½ teaspoon kosher salt, (¼ teaspoon table salt)
  • ¼ cup finely chopped fresh sage, divided
  • 2 cups vegetable broth
  • ¼ cup dry white wine
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 pear, peeled sided, and thinly sliced

Instructions

  • Preheat the oven to 400˚F and line a baking sheet with parchment paper. This is for roasting the butternut squash.
  • Toss the diced butternut squash in 1 tablespoon olive oil. Lightly salt and pepper, and roast in a 400˚F oven for 15 minutes, or until tender.
    Alternatively, roast it in an air fryer at 375˚F for 10 minutes.
  • While the squash is roasting, select the SAUTE function on a 6-QT electric pressure cooker, using medium heat. Add the remaining 2 tablespoons olive oil to the inner pot of the pressure cooker, and stir in the onion. Sauté for 3 minutes.
  • Add the rice to the pot, along with the salt and 2 tablespoons of the sage, and stir with a wooden spoon to coat. Sauté for 3 - 5 minutes to lightly toast the rice.
  • Add the wine, and stir for 2 - 3 minutes, until the wine is absorbed into the rice.
  • Add the vegetable broth and bring to a simmer.
  • Turn the SAUTE function off, and lock the lid in place. Select MANUAL and cook on HIGH PRESSURE for 6 minutes.
    Allow for a natural release of 5 minutes. Then immediately perform a quick release, and remove the lid.
  • The risotto will have a layer of liquid on top. Stir in the roasted butternut squash, cheese, butter, remaining sage, and the pear slices.
  • Serve immediately.

Nutrition

Calories: 483.9kcal | Carbohydrates: 64.9g | Protein: 9.8g | Fat: 20.3g | Saturated Fat: 7.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 10.3g | Trans Fat: 0.2g | Cholesterol: 26.1mg | Sodium: 960.3mg | Potassium: 549.2mg | Fiber: 5.6g | Sugar: 9.6g | Vitamin A: 11706.8IU | Vitamin C: 26.9mg | Calcium: 212.4mg | Iron: 3.3mg