(Pressure Cooker) Butternut Squash Risotto with Saffron and Brown Butter

The epitome of fall comfort food, done in half the time as traditional risotto. Butternut squash risotto is flavored with floral saffron and topped with brown butter, crispy sage and a good grating of Parmesan.

Butternut Squash Risotto

It wouldn’t be the fall with out making the epitome of fall comfort food, risotto. Whether you have a pumpkin or winter squash, the technique is the same. But there is nothing like the sweet flavor of butternut squash that goes so well with creamy risotto.

For this recipe, I peeled and cubed a whole butternut squash, seasoned with fresh herbs, warm spices, garlic and maple syrup for a bit of sweetness.

After you roast the squash, save some for garnish and puree the rest, this will be for the risotto.

Pressure Cooker Risotto

Start by sauteing shallots and garlic in olive oil, then stir in arborio rice, wine and pureed squash. Now here’s the easy part, pop the lid on and cook on high pressure for exactly 6 minutes. I’ve found this to be the perfect amount of time for perfectly creamy risotto.

When the times up, release pressure and take the lid off. You’ll notice the liquid is pushed to the top but give everything a good stir and let it settle for a few minutes so the risotto can thicken up.

Add grated cheese and give everything a final stir. The risotto should be perfectly creamy.

Pressure Cooker Risotto Tips

• Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
• Depending on what flavor risotto you’re making, will depend when to add them. For instance: quicker vegetables such as spinach or mushrooms can be stirred in after the risotto is cooked. But heartier squash can be added to the cooking.
• The risotto will look lose as soon as it’s cooked, but don’t worry, it will thicken up as it settles for a few minutes.
• Got leftover risotto? Make arancini which are fried risotto balls!

Butternut Squash Risotto, Made the Traditional Way

And just in case you don’t have a pressure cooker, you can make this the traditional way as well.

• Season and roast butternut squash and puree half of it.
• Saute shallots, garlic in olive oil, stir in rice and a splash of white wine.
• Ladle in stock, about a cup at a time until risotto is almost cooked through, about 20 minutes.
• Then stir in pureed squash and continue cooking and adding stock for another 10’ish minutes.
• Once cooked through, stir in grated Parmesan and serve with toppings.

More Risotto Recipes

Wild Mushroom Risotto

Leek and Pea Risotto

Print Recipe

5 from 1 vote

(Pressure Cooker) Butternut Squash Risotto with Saffron and Brown Butter

The epitome of fall comfort food, done in half the time as traditional risotto. Butternut squash risotto flavored with floral saffron and topped with brown butter, crispy sage and a good grating of Parmesan.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: Italian

Keyword: butternut squash risotto, pressure cooker risotto

Servings: 4 servings

Calories: 625kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Pressure Cooker

Ingredients

Butternut Squash

• 1 medium butternut squash peeled and cut into 1/2 inch cubes
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 2-3 sage leaves chopped finely
• 2 thyme sprigs leaves removed and chopped
• 2 garlic cloves chopped finely
• 1/2 teaspoon kosher salt
• Freshly grated black pepper

Risotto

• 2 tablespoons olive oil
• 1 tablespoons unsalted butter
• 1 small shallot chopped finely
• 2 garlic cloves chopped finely
• 1 cup arborio rice
• Pinch of saffron threads
• 1/4 cup white wine such as Pinot Grigio
• 3 cups vegetable stock low sodium preferred
• 1/2 cup grated Parmesan

Toppings

• 4 tablespoons unsalted butter
• 6-8 fresh sage leaves
• Grated Parmesan

US Customary – Metric

Instructions

• Preheat oven to 400 degrees Fahrenheit and place cubed butternut squash on a foiled lined baking sheet.
• Season and Cook Butternut Squash: Toss squash with olive oil, maple syrup, cinnamon, herbs, chopped garlic and salt and pepper and arrange in a single layer and roast squash for 30-40 minutes until fork tender.
• Puree Butternut Squash: Once done, save some of the roasted squash for garnish and puree the rest in a blender until smooth and set aside.
• Saute Aromatics: Heat pressure cooker on the saute function and drizzle with olive oil and add butter, Saute shallots for 3-4 minutes until just softened and add garlic and saute for another minute.
• Stir in arborio rice, making sure all the kernels are coated with the olive oil and butter. Stir in saffron.
• Pour in white wine and saute for 1-2 minutes so the alcohol cooks off. Then pour in stock and pureed squash and give everything a good stir.
• Cook Risotto: Place lid on and cook on high pressure for 6 minutes.
• Make the Brown Butter: While risotto cooks, make the fried sage by melting butter in a small skillet and cook until butter just begins to bubble.
• Fry Sage: Add sage leaves and fry until crispy, about 2 minutes. Once the butter turns a deep golden brown, pour into a bowl and set aside.
• Once done, release pressure and let risotto settle for a minute, then give it another stir.
• Stir in Parmesan and Garnish: Stir in grated Parmesan and taste for seasoning. Ladle risotto into shallow bowls and top with cubed butternut squash, brown butter and fried sage leaves.

Notes

• Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
• Depending on what flavor risotto you’re making, will depend when to add them. For instance: quicker vegetables such as spinach or mushrooms can be stirred in after the risotto is cooked. But heartier squash can be added to the cooking.
• The risotto will lose lose as soon as it’s cooked, but don’t worry, it will thicken up as it settles for a few minutes.
• Got leftover risotto? Make arancini which are fried risotto balls!

Nutrition

Calories: 625kcal | Carbohydrates: 74g | Protein: 10g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 49mg | Sodium: 1200mg | Potassium: 768mg | Fiber: 6g | Sugar: 12g | Vitamin A: 20876IU | Vitamin C: 42mg | Calcium: 248mg | Iron: 4mg