This Butternut Squash Risotto (Instant Pot or Stovetop) with leeks is full of cozy fall flavours. Made ridiculously easy in an Instant Pot, it is a standout meal for a weeknight, or for entertaining, with very minimal effort involved. Also very doable on the stovetop with instructions included.
There’s nothing cozier or more satisfying than a warm bowl of risotto filled with classic fall flavours like squash, leeks and sage. Making it in an Instant Pot requires very little preparation and saves a lot of time and effort.
I have already exalted the virtues of making risotto in an Instant Pot with this creamy, dreamy lemon asparagus risotto. The results truly are nothing short of incredible. In just about 20 minutes you have a creamy and complex risotto with the most perfect texture every time.
The autumnal flavour and luxuriously creamy texture of this butternut squash risotto makes it a special side dish for any braised or roasted meat. But it’s just as special to enjoy all on its own as a main meal; just add a green salad or some crusty bread. And if you don’t own an Instant Pot, I have included instructions for the stovetop as well.
FOR MORE FABULOUS FALL RECIPES CLICK HERE
Ingredients And Substitutions
- Rice – Whether you are making risotto on the stovetop or in an Instant Pot, the right kind of rice is key. Look for an Italian, short grain variety such as arborio rice, or carnaroli. You can find arborio rice at almost every well-stocked supermarket.
- Butternut squash – You will need a medium/large butternut squash for this recipe. Alternatively, you can use pre-cut store-bought squash which will save you some time.
- Leeks – Markets and grocery stores have beautiful leeks this time of year. You can also use shallots or regular onions, if you prefer.
- Garlic – I use a lot of garlic (5 cloves) in this recipe but I find it is necessary since butternut squash can be rather bland. Use a few less cloves if you wish.
- Wine – Use a nice, drinkable white wine — not cooking wine—for the best flavour. If you prefer not to use wine, use a little more broth instead.
- Broth – You can use homemade broth, or store-bought broth, or even just water with some bouillon cubes, which I highly recommend particularly if using vegetable broth. This is because I have yet to find a boxed vegetable broth that I like.
- Extra Virgin olive oil – For sautéing the leeks and for added flavour.
- Sage leaves – The strong herbal aroma and earthy flavour of sage is a great addition to this autumnal risotto. If you don’t have fresh you can use ground sage.
- Parmesan – Most risottos include parmesan cheese and this one is no different. Here the sharp, salty parmesan provides the perfect contrast to the sweet butternut squash. That said, if you prefer to leave it out, the risotto will still be delicious. You could also use pecorino. Note that parmesan has rennet so if you wish to keep this dish vegetarian, use a vegan or rennet-free parmesan.
- Butter – In this risotto the butter is optional but a few tablespoons to finish adds more creaminess and flavour.
FOR WARM AND COZY SOUPS CLICK HERE
How To Make Butternut Squash Risotto
This recipe features cooking the risotto in an Instant Pot. If you rather cook it on the stovetop, you will find instructions down below in the recipe notes. Keep in mind for the stovetop version it is best to roast the squash before adding it to the risotto at the end.
No matter what method you use to prepare it, be sure to serve it right away — otherwise the texture changes and it will not be as good.
- Set Instant Pot to sauté (medium) and heat 2 tablespoons olive oil. Add the leeks and cook, stirring frequently, until soft and tender but not brown, about 3 minutes. Stir in the garlic and 1 tablespoon chopped sage; cook until fragrant, about 1 minute. Add rice, and cook for 1 minute, stirring to coat. Add wine and cook, stirring, until mostly absorbed, about 1 minute.
- Add squash, salt and pepper then pour in broth. Use a wooden spoon to scrape up any brown bits. Turn off Sauté. Close and lock the lid and cook on High Pressure for 6 minutes. Allow to naturally release for 5 minutes the immediately release the remaining pressure. Remove the lid and turn off Instant Pot. Stir in butter (if using), remaining chopped sage and parmesan cheese.
- Taste and add more salt and pepper, if necessary (I almost always add more salt). Ladle immediately onto plates or shallow bowls. Serve garnished with shaved parmesan, sage leaves, flaky salt and pepper, is desired.
Expert Tips
- Have all the ingredients ready. To experience the very best risotto, it should be served as soon as it is ready. This means once you open the Instant pot lid, you will add the remaining ingredients, and serve immediately. If you wait to grate the cheese, or prepare another dish, the risotto will overcook.
- Do not brown the leeks. You want to just lightly soften the leeks, not brown them which would change the look and flavour of the risotto. In the Instant Pot you have a little less control over the heat so I like to add the olive oil and leeks before turning on the heat. As soon as the leeks start to soften, add the other ingredients.
- Use hot broth. As in the traditional stove top method for cooking risotto, you will need to heat the broth before adding it to the rice. Hot broth will allow the Instant Pot to come to pressure faster, and also prevents the rice from becoming mushy. To make things easier, use the microwave to heat the broth.
- Do a 5-minute quick release of pressure. Once the Instant pot reaches pressure, and has started cooking the risotto, don’t stray too far from it. You will want to manually release the pressure after 5 minutes exactly, or the risotto will overcook.
- Give it a stir. When you open the lid to look inside of your cooked risotto, you will notice most of the liquid pooled on top of the rice. Don’t panic, that is how it is supposed to look. When you give it a stir, the rice immediately absorbs the liquid and will continue to thicken as it cools.
- Taste and adjust seasoning. The parmesan cheese adds a lot of af saltiness but I find risotto still needs a bit of seasoning to taste right. Once cooked, taste and add a little more salt or pepper to get it just right.
FAQ’s
Can I make butternut squash risotto ahead?
Italians have an expression that you wait for risotto and not the other way around. In other words, it is best eaten immediately. That said, no one has ever turned down reheated risotto in our home. It won’t be as good as when it’s freshly made but if reheated properly, it’s still delicious.
Can I use frozen or pre-cut butternut squash?
You can absolutely use pre-cut squash here. I haven’t tried using frozen squash in the Instant pot but I imagine it would work just fine.
Can I make this risotto recipe vegan?
To make it vegan simply use a vegan parmesan and vegan butter. Or you could leave out the cheese and butter and add a bit more salt and olive oil.
Serving Suggestions
On its own this butternut squash risotto makes a satisfying meal. Or serve smaller portions and pair with a side dish. Here are some recommendations:
- Keep it vegetarian: To make this a vegetarian dinner, serve the risotto with a salad or some roasted veggie such as broccoli or Brussels sprouts.
- Serve with meat: Grilled sausages, steak, roasted chicken, easy baked lemon chicken or fish would all be great to serve alongside this risotto.
To Store & Reheat
I sound like a broken record but risotto is best eaten right away. That said, we all enjoy the leftovers if reheated properly. Here’s what to do:
- Store: Store the risotto in an airtight container in the fridge for 2-3 days.
- Reheat: The best way to reheat risotto is in a skillet on the stove. Add 1/4 – 1/2 cup broth to the skillet and bring to a simmer. Add the risotto and continue stirring for a few minutes until the consistency loosens and the risotto is heated through.
More Instant Pot Recipes To Try
- Instant Pot Chicken Thighs (Fresh or Frozen)
- Instant Pot Applesauce
- Instant Pot Creamy Polenta
- Black Bean and Sausage Soup with Potatoes
- Instant Pot Baked Ziti
If you give this Butternut Squash Risotto recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Butternut Squash Risotto (Instant Pot and Stovetop)
Ingredients
- 2 tablespoons olive oil plus more for drizzling (additional 2 tablespoons if making it on the stovetop)
- 2 large leeks, white and light green parts only thinly sliced into rounds then coarsely chopped (see tips in post for rinsing leeks)
- 5 garlic cloves minced (can use less to taste)
- 2 tablespoons chopped fresh sage leaves, divided
- 2 cups Arborio rice
- 1/3 cup white wine
- 4 cups low-sodium chicken broth or vegetable broth (preferably warm)
- 1 large butternut squash (about 2 pounds) peeled, seeded and cut into 1/2-inch pieces or 1 (16-oz.) pkg. fresh cubed butternut squash
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces Parmesan cheese grated (about 1/2 cup)
- 2 tablespoons unsalted butter
- Shaved Parmesan cheese optional for topping (use a cheese with no rennet if vegan or vegetarian)
- Sage leaves optional for topping
Instructions
- Set Instant Pot to sauté (medium) and heat 2 tablespoons olive oil. Add the leeks and cook, stirring frequently, until soft and tender but not brown, about 3 minutes. Stir in the garlic and 1 tablespoon chopped sage; cook until fragrant, about 1 minute.
- Add rice, and cook for 1 minute, stirring to coat. Add wine and cook, stirring and scraping any browned bits, until mostly absorbed, about 1 minute. Stir in squash, salt and pepper; pour in broth and give everything one more stir.
- Turn off Sauté mode. Close and lock the lid and cook on High Pressure for 6 minutes. Allow to naturally release for 5 minutes then immediately release the remaining pressure. Remove the lid and turn off Instant Pot. Stir in butter (if using), remaining chopped sage and parmesan cheese.
- Taste and add more salt and pepper, if necessary (I almost always add more salt). Ladle immediately onto plates or shallow bowls. Serve garnished with shaved parmesan, sage leaves, flaky salt and pepper, is desired.
Notes
- Preheat oven to 400°F. Place squash on large rimmed baking sheet lined with parchment paper. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and slightly caramelized, about 30 minutes.
- Pour broth into a medium/large saucepan and bring to a low simmer. Cover to keep warm. In a large saucepan, or dutch oven, heat 2 tablespoons olive oil over medium heat. Add the leeks, a generous pinch of salt, and cook gently until softened, about 5-7 minutes. Stir in the garlic and 1 tablespoon chopped sage and cook until fragrant, about 1 minute. Add the rice and cook for a minute or two until it is coated with oil, about 1 minute. Increase the heat slightly, and deglaze the pan by adding the wine. Stir gently until all the liquid has been absorbed. Add a ladleful of hot stock to the rice, stirring until absorbed. Add another generous pinch of salt. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes, 25-30 if you prefer it less al dente.
- Add roasted squash, 2 tablespoons of butter (if using), the remaining tablespoon of chopped sage, and the grated parmesan cheese. Taste and add more salt and pepper, if necessary (I almost always add more salt). Ladle immediately onto plates or shallow bowls. Serve garnished with shaved parmesan, sage leaves, a sprinkle of flaky salt and a pinch of pepper, if desired.
Lisa
Perfection. So delicious! This is true comfort food! Turned the leftovers into risotto cakes!
Thanks for another winner Sandra!
Sandra Valvassori
Fantastic – this makes me so happy! I read your comment out loud and now my husband is craving risotto cakes 🙂 Thank you so much for writing!