Instant Pot Butternut Squash Risotto is comforting and delicious. Filled with sweet butternut squash, basil pesto, and mushrooms, it is flavored with white wine for a savory finish.
Instant Pot Butternut Squash Risotto
I continue to be inspired by the Instant Pot. Yes, it does make beans in a flash like these Pinto Beans and Black Beans, but it is very versatile. It is even possible to make pasta in the Instant Pot!
This vegan risotto butternut squash is a beautiful spring dish that cooks perfectly in the Instant Pot. Don’t feel like cutting the squash up? Some markets sell it pre-cut into cubes! Just get about 20 oz worth, and that should do the trick.
Roasted butternut squash risotto is a great dish to serve for a spring celebration, and making it in the Instant Pot frees you up to concentrate on the other dishes in your meal.
While discussing delicious food, don’t miss my new green soup made with asparagus, peas, and zucchini. It’s super tasty and made with lite coconut milk, but you can use another non-dairy milk if you prefer.
Why You’ll Love This Vegan Butternut Squash Risotto
- Easy enough for weeknight dinners
- Fancy enough to serve to guests
- Family Friendly
- Simple step-by-step directions
Vegan Risotto Butternut Squash
Because we’re not using any cheese in this dish, as most risottos do, I think having this basil pesto topping is super important. It has just the punch of flavor you want to compliment the creamy, somewhat neutral risotto flavor. I like to make extra pesto and save it for other meals.
This basil pesto is awesome and easily made into a dressing by adding a little fresh orange juice. The orange juice really complements the basil.
How To Make Instant Pot Butternut Squash Risotto
This recipe makes eight servings, so cut it in half if that’s too much.
Step 1: Sauté onions
Turn the pressure cooker to Sauté and toss in onions and water. Cook until they are light brown and the water evaporates. Stir in the butternut squash and cook until the squash begins to soften.
Step 2: Add ingredients
Add the mushrooms and cook for an additional minute. Mix in the garlic and sauté for 3 minutes. Pour in the wine and cook until the alcohol burns off. Add the rice and seasonings. Pour in the broth and deglaze the pot. Put spinach leaves on top, and do not stir.
Step 3: Cook & prepare basil pesto
Cook on manual with high pressure for 6 minutes, followed by a quick release. While the roasted butternut squash risotto is cooking, prepare the basil by combining all of the ingredients in a food processor. Add water until it reaches desired consistency.
Drizzle basil on top of vegan butternut squash risotto and serve immediately. Enjoy!
Note: I’ve included stovetop/oven directions in the Notes section below the recipe.
Vegan Risotto Butternut Squash Tips
- Make the right cuts: Cut the butternut squash evenly and into bite-sized pieces. This allows it to cook evenly and makes it easier to eat.
- Use Pre-cut: Save time by using pre-cut butternut squash. Many grocery stores have bags of it that are ready to use.
- Frozen is OK: It’s fine to use frozen squash, but you’ll need to thaw it first.
- Season well: Add additional seasonings and spices based on your flavor preferences.
Butternut Squash Risotto Instant Pot FAQs
What can I substitute for white wine?
You can swap the dry white wine for water or vegetable broth.
Do I have to use butternut squash?
No, you can substitute pumpkin or acorn squash instead of butternut squash if you’d rather.
Can I use different rice?
While I usually recommend using brown rice, I prefer the creamy texture of Arborio rice. You may be able to use brown or white rice, but I haven’t tried this butternut squash risotto Instant Pot recipe with any other rice.
Can I make it ahead?
This Instant Pot butternut squash risotto is best when served fresh. It becomes gummy as it sits; however, you can save leftovers. Refrigerate for up to 3 days. Reheat in a skillet with a dash of vegetable broth or water to moisten it.
A healthy meal, plant-based and savory. Add a few more to your list:
- Classic Basil Marinara with Angel Hair Pasta
- Chili Topped Potatoes with Corn Salsa
- Moroccan Stew with Kale
- Pasta Puttanesca with Spinach
This Butternut Squash Risotto Instant Pot recipe has all the wonderful plant-based nutrition you need. With the addition of spinach for your greens, the beautiful orange squash, and medicinal mushrooms, you’re getting a healthy dose of nutrition in this meal.
I’d love to hear your feedback in the comments below for this Vegan Butternut Squash Risotto! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Instant Pot Butternut Squash Risotto
- 1 medium yellow onion chopped
- 1 tbsp garlic crushed
- 4 cups butternut squash peeled, seeded and large diced
- 2 cups Arborio rice (uncooked)
- 4 cups low-sodium vegetable broth (or 4 cups homemade)
- 1/2 cup dry white wine (optional but adds a great flavor. Add more water if you don't use it.)
- 1 8 oz package Baby Bella mushrooms sliced
- 1 tsp salt
- 1/3 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp Italian seasoning
- 1/4 tsp dried parsley
- 1 5 oz bag baby spinach
- Add 1/4 cup water to the Instant Pot. Hit “Sauté.” Add the onion and cook for about 2 minutes so it softens and just lightly browns when the water runs out. Then, add the butternut squash and stir with the onions for another 1-2 minutes. The squash will still be very hard but will soften.
- Add the mushrooms, stir and cook for another minute. Finally, add the garlic, stir with everything else and cook for another 3 minutes.
- Add the white wine and once it bubbles, let it do so for another 2 minutes so some of the alcohol burns off.
- Add in the rice and mix it in with everything in the pot.
- Add the broth, salt, black pepper, nutmeg, Italian seasoning and dried parsley. Stir well, deglazing (scraping) the bottom of the pot and then place the spinach on top (but do NOT mix in with everything else – just let it rest on top.)
- Secure the lid, hit “Manual” or “Pressure Cook” and High Pressure for 6 minutes. Use the quick release when done and stir the spinach in with the risotto.
- Make the basil pesto and serve with a dollop.
- Blend basil, parsley, garlic, miso, nutritional yeast, pine nuts and lemon juice in food processor.
- Slowly drizzle in water while machine is running to desired consistency.
- Place the rice with 4 cups of the vegetable stock in a Dutch oven, such as Le Creuset, along with the seasonings. Cover and bake for 45 minutes.
- In the meantime, place the onions, squash and the sliced mushrooms (keep them separate) on a parchment-lined baking sheet and roast for 20-25 minutes along with the rice. If you need to, use 2 baking sheets, but you may not have room for two and therefore, need to roast them separately from the rice. Remove the onions, squash, and mushrooms when the squash is tender.
- Transfer the squash to a bowl and mash with a fork. When the rice has absorbed most of the liquid and is al dente, remove from the oven and place over medium heat. Add an extra 1 cup vegetable broth (not in the Instant Pot version), the spinach, the wine, salt, and pepper, and stir until the rice is thick and creamy and the spinach is wilted. (Another option is to cook the rice with the wine instead of adding it later.)
- Add the onions and butternut squash and stir again to heat through about 2-3 minutes.