Risotto with Butternut Squash and Sage

When you know that you can make a risotto in 7 minutes, you'll make it a regular dinner option. Use this butternut squash risotto recipe as a basic recipe for pressure cooker risotto and swap out the butternut squash and sage for other ingredients that suit you.

Featured In My CookbookComfortable Under Pressure Jump to Recipe (or scroll for photos and riveting information...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Pressure Cooking 101

An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique

Pressure Cooking Charts

Complete Pressure Cooker (Instant Pot®) Cooking Chart with cooking times, amount of liquid needed, and pressure release method to use...View Technique

General Tips for Pressure Cooking

It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique

Advertisement - Continue Below

Risotto with Butternut Squash and Sage

  • Prep Time: 15 m
  • Cook Time: 7 m
  • Total Time: 22 m
  • Servings:


  • 1 tablespoon olive oil
  • ½ cup shallots chopped, about 1 large shallot
  • 2 cloves garlic minced
  • 1 small butternut squash peeled and cut into ½-inch dice
  • 2 tablespoons fresh sage chopped
  • cups Arborio or Carnaroli rice
  • ½ cup white wine
  • cups chicken or vegetable stock
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 1/2 lemon juiced
  • 2 teaspoons salt freshly ground black pepper
  • ¼ cup fresh parsley chopped


  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the oil and cook the shallots and garlic for a few minutes. Add the butternut squash and sage and cook for another few minutes, browning lightly. Add the rice, wine and stock and lock the lid in place.
  3. Pressure cook on HIGH for 7 minutes.
  4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  5. Stir in the cheese and season to taste with lemon juice, salt and pepper. Sprinkle the chopped parsley on top.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (6)Post a Reply

  1. Tonight we made the Risotto with Butternut Squash and Sage in the pressure cooker and it came out AWESOME! I never knew that I could make risotto in a pressure cooker and we followed your recipe for this and it was so easy! The squash was soft, the flavor from the sage … this is our new favorite. I will now make ALL my risotto this way, just change the ingredients, thank you so much for showing me this way of cooking it.

  2. I subbed in herbs de provence for sage and added in roasted tomatoes at the end. Served with shrimp and asparagus. DELICIOUS!!!

  3. It will be good to try a risotto recipe that does not require constant stirring. My question is though– how many cups would a small butternut squash yield? I have only large butternuts from the garden. Those usually yield about 4 + cups on average.

Leave a Reply

Your email address will not be published. Required fields are marked *